Chef John Paulk (Mezzaluna Fine Catering, Portland, Oregon)
Serves 8
2 pounds Oregon rock shrimp in their shells (about 42), peeled and shells reserved
2 tablespoons creole seasoning, divided
½ teaspoon freshly cracked black pepper
2 tablespoons olive oil, divided
¼ cup diced yellow onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
½ cup Worcestershire sauce
¼ cup dry white wine
¼ teaspoon salt
2 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons canola oil, plus more for grilling
1 medium yellow onion, finely diced
2 cloves garlic, finely minced
1 cup dry white wine
4 cups shrimp stock (chicken or vegetable stock can be substituted)
1 cup yellow stone-ground corn meal
2 ears grilled corn, kernels removed (see Chef’s Tips on corn, this page)
Salt and freshly cracked black pepper, to taste
Season the shrimp with 1 tablespoon of Creole seasoning and freshly cracked black pepper.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic, and sauté for 1 minute.
Add the reserved shrimp shells, remaining Creole seasoning, bay leaves, lemons, water, Worcestershire sauce, wine, salt, and freshly cracked black pepper. Stir well and bring to a boil.
Reduce the heat and simmer for 30 minutes. Remove from the heat. Allow to cool for about 15 minutes, and strain into a small saucepan (there should be about 1½ cups).
Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown (about 15 minutes). Makes about 4 to 5 tablespoons of barbecue base.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp, and sauté them, occasionally shaking the skillet, for 2 minutes.
Add the cream, butter, and barbecue base. Stir and simmer for 3 minutes. Remove the shrimp and set aside.
Butter the bottom and sides of a 9- by 11-inch baking pan, and set aside.
Heat the oil in a medium saucepan over high heat. Add the onion, and cook until soft (about 3 minutes). Add the garlic, and cook for 30 seconds. Add the wine, and cook until completely reduced.
Add the stock, and bring to a boil. Slowly whisk in the corn meal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking, stirring until the mixture is smooth and soft (about 20 minutes). If the mixture becomes too thick, stir in some water (it should be a pourable consistency).
Stir in the corn kernels, and pour the mixture into the prepared pan, spreading evenly. Cover and refrigerate until firm (2 to 24 hours). Cut the corn meal mixture into even squares or any shape that you desire.
Heat a sauté pan on medium-high heat. Using a pastry brush, paint the cakes on both sides with some of the canola oil, and season with salt and pepper. Pan-sear the cakes until golden brown on each side (about 1½ minutes per side). Remove to a plate and top each cake with the shrimp mixture.