Shrimp Hot Chicken-Style

Shrimp gets the hot-chicken treatment.

Ingredients

  • 2 tablespoons plus 4 teaspoons blended olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1⁄4 cup (2 ounces) dry white wine
  • 2 cups (16 ounces) heavy cream
  • 1⁄4 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
  • 1⁄2 teaspoon coarsely ground black pepper
  • 1⁄4 teaspoon fennel seeds
  • 20 unpeeled colossal raw shrimp (about 1 1⁄2 pounds), deveined
  • 1 ounce (2 tablespoons) salted butter
  • 1⁄4 cup chopped fresh flat-leaf parsley

Instructions

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. Top with sauce. Serve with Grits Croutons on a platter.

About this recipe

Used with permission from SOUL: A Chef's Culinary Evolution in 150 Recipes by Todd Richards, published by Oxmoor House of Time, Inc. 2018.

Related Stories & Recipes

Ingredients

  • 2 tablespoons plus 4 teaspoons blended olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1⁄4 cup (2 ounces) dry white wine
  • 2 cups (16 ounces) heavy cream
  • 1⁄4 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
  • 1⁄2 teaspoon coarsely ground black pepper
  • 1⁄4 teaspoon fennel seeds
  • 20 unpeeled colossal raw shrimp (about 1 1⁄2 pounds), deveined
  • 1 ounce (2 tablespoons) salted butter
  • 1⁄4 cup chopped fresh flat-leaf parsley
We will never share your email address with anyone else. See our privacy policy.