There is nothing quite like Hugo’s barbecue shrimp with bleu cheese slaw. This is an impressive and simple barbecue shrimp recipe that’ll absolutely become a family favorite.
The first time I made this recipe I swear I could have sipped the barbecue sauce. It’s that delicious!
I first heard about this now famous recipe many years ago when I was working as a private chef and culinary instructor. I was scheduled to cook for a holiday party for my good friend, Michele, and her husband Ron. When we discussed the menu, they asked me to include their favorite barbecue shrimp recipe, Hugo’s Barbecue Shrimp and Bleu Cheese Slaw.
The sauce is much simpler than I would have guessed but it works. Although, I backed off on the lemon juice because I felt the amount listed was a bit too intense for my palate. Otherwise, I followed the recipe for the sauce as written.
I also deviated from the recipe a bit by seasoning the shrimp with smoked paprika, salt and pepper. It happened to be a cold and rainy December during that time so I decided to pan sear the shrimp in ghee which gave them a deep, creamy flavor along with a hint of smokey flavor from the smoked paprika.
As if that isn’t enough, I plated them along with the bleu cheese slaw and I promise I heard angels singing the hallelujah chorus. 🙂
The sauce holds for at least three days so when I serve it for dinner guests I’ll prepare the sauce a day in advance. Then all I need to do is grill, pan cook or bake the shrimp and assemble the slaw.
I also like to serve this with warm garlic crostini or a crusty baguette for dipping into the extra sauce.
If you make this recipe let me know what you think. You’re going to love it!
Delicious Wishes and Loads of Love,
- 5 ounces Lea & Perrins Worcestershire Sauce
- 5 ounces soy sauce
- Strained juice from half a lemon (I used 1/2-1 tablespoon lemon juice)
- 5 ounces tomato purée
- 2 tablespoons dark brown sugar
- 1 cup heavy cream
- 1/2 cup (about 3 ounces) Maytag blue cheese (I used Rogue Creamery's Smokey Bleu Cheese)
- 1 cup good-quality mayonnaise
- Lemon juice, to taste
- 1/2 head green cabbage, shredded
- 2 scallions, sliced thin
- Freshly ground black pepper and kosher salt to taste
- 36 medium shrimp, peeled and deveined (I leave the tail on for easy eating)
- Salt and pepper
- 1 teaspoon smoked paprika
- 1/4 cup peanut oil (I use olive oil or coconut oil for grilling and ghee for pan cooking)
- 1 1/2 cups barbecue sauce (see recipe above)
- 1 to 2 scallions sliced, to garnish
- 1/4 cup crumbled blue cheese, to garnish
When the shrimp are done I usually take half the sauce and add it to the shrimp, allowing the shrimp to soak up all the flavor. Then when I plate, the shrimp are already sauced and I serve extra sauce with the platter.
This is fun set up on a platter for an appetizer or even shared entree.