Shrimp Hot Chicken-Style by Todd Richards

ShrimpHotChicken-Style.jpg

Episode 48: Todd Richards

SERVES 4

  • 2 tablespoons plus 4 teaspoons blended olive oil

  • 1 small yellow onion, diced (about 1 cup)

  • ¼ cup (2 ounces) dry white wine

  • 2 cups (16 ounces) heavy cream

  • ¼ cup (2 ounces) hot sauce (such as Tabasco)

  • 1 tablespoon cayenne pepper

  • 2 teaspoons lemon zest

  • 1 teaspoon kosher salt

  • 1 teaspoon chili powder

  • 1 teaspoon granulated garlic

  • 1 teaspoon paprika

  • ½ teaspoon coarsely ground black pepper

  • ¼ teaspoon fennel seeds

  • 20 unpeeled colossal raw shrimp (about 1½ pounds), deveined

  • 1 ounce (2 tablespoons) salted butter

  • ¼ cup chopped fresh flat-leaf parsley

  • Grits Croutons

DIRECTIONS

  1. Heat 2 tablespoons of the oil and the onion in a medium saucepan over medium-high. Cook, stirring, until the onion softens, about 2 minutes.

  2. Add the white wine, and cook until reduced by half, 1 to 2 minutes. Add the cream, hot sauce, cayenne, zest, salt, chili powder, granulated garlic, paprika, black pepper, and fennel seeds. Peel the shrimp, and remove the heads; add the shrimp shells and heads to the pan. Bring to a simmer, and cook until reduced by half (about 2 1⁄2 cups), 10 to 15 minutes. Remove from the heat; remove and discard shrimp heads and shells.

  3. Transfer the mixture to a blender. Remove the center of the blender lid to allow steam to escape and to prevent overflowing. Process until smooth, about 30 seconds. (Mixture should equal about 2 cups.)

  4. Heat the remaining 4 teaspoons oil in a large skillet over medium-high. Arrange the shrimp in the skillet in a single layer, being careful not to crowd the pan. Sear on 1 side for 2 minutes. Turn and cover with the sauce. Cover, remove from the heat, and let stand until shrimp is cooked through, about 4 minutes. Stir in the butter and parsley.

  5. Place the Grits Croutons on a platter. Top with the shrimp and sauce.

© Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards. Photo by Meredith Books.

Brian Stewartrecipe