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Hugo’s Texas BBQ Shrimp with
Maytag Blue Cheese Slaw
Serves 6
Ingredients:
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36 each
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Shrimp, peeled and devained
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1/4 cup
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Peanut oil
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2 cups
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BBQ Sauce*
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1/2 head
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Green cabbage, shredded
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1 cup
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Maytag Blue Cheese Mayonnaise*
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3 each
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Green onions, sliced thin
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1/2 cup
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Maytag Blue Cheese
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To taste
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Freshly ground black pepper
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To taste
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Kosher salt
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* Recipe follows
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Method:
This dish cooks quickly so have your sauce hot.
For the cole slaw, just before cooking the shrimp, toss the cabbage with just enough
mayonnaise to coat. Add in 1/2 the green onions, 1/2 the blue cheese and season with salt and pepper. Toss well and taste.
Season the shrimp with salt and pepper. Heat the oil just smoking in 2 large saute pans and
add the shrimp being careful not to crowd. Cook the shrimp until golden brown; about 2-3 minutes on each side. Place a pile of the slaw in the middle of your plate and lean 5 shrimp
against the slaw and the sixth one on top. Sauce each of the shrimp and a little more around the plate. Sprinkle each plate with the remaining green onion and blue cheese. Garnish the rim of the plate with black pepper.
Hugo’s Texas BBQ Sauce
Ingredients:
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10 ounces
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Lea & Perrins Worcestershire sauce
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10 ounces
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Kikkoman Soy sauce
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1
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Lemon, strained juice
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10 ounces
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Hunts Tomato Puree
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4 tablesp.
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Dark brown sugar
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2 cups
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Heavy whipping cream
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Method:
Combine the first 5 ingredients in a small pot and on medium heat stir to dissolve sugar. Bring
to a boil and simmer for 5 minutes and remove from heat. In a large sauce pot, add the cream and bring to a boil. Simmer until cream is thick enough to coat the back of a spoon. Stir in
some the BBQ base until you like the flavor. Bring the mixture back to boil and simmer again until it coats the back of a spoon.
Maytag Blue Cheese Mayonnaise
Ingredients:
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2 cups
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Peanut oil
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1
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Egg
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2 tablesp.
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Lemon juice
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1 tablesp.
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Dijon mustard
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2 tablesp.
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Sherry Vinegar
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1 ounce
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Blue cheese, crumbled
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Method:
In a food processor combine the eggs, lemon juice, mustard and vinegar. Turn on the machine
for 30 seconds and then slowly add the peanut oil. Season with salt and pepper and add the blue cheese; run the machine again for 5 seconds. Taste for seasoning. Push the mayonnaise through a fine mesh strainer.
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