Black Pepper Shrimp from Bravo!


3 each Croutons for Mussels
1 each Roasted Red Tomato Half
10 each Shrimp, 31/40
1 Tbsp Creole Seasoning
2 ea 1/2 oz ladle Blended Oil
2 oz ladle Black Pepper Shrimp Sauce
4 oz ladle Heavy Cream
1 #60 scoop Butter
1 each Parsley Sprig


  • Toast croutons.
  • Place tomato in a saute pan, heat in the oven.
  • Season the shrimp on both sides evenly with the creole seasonCreoleDIV>
  • Add oil to a hot saute pan, then add the shrimp.
  • Sear for 30 seconds until shrimp are medium rare, then flip.
  • Add shrimp sauce and heavy cream.
  • Reduce sauce until thick.
  • Add butter and incorporate.
  • Place roasted tomato in the center of a pasta bowl.
  • Rest croutons on the rim and top of the tomato.
  • Top with shrimp and sauce.

1 and 1/4 quarts

3 oz. blended oil  
1 and 1/2 cups yellow onions, diced
1/2 cup garlic, chopped
7 each Bay Leaves
2 and 1/2 oz Creole Seasoning
1 cup lemon Juice, fresh squeezed
2 and 1/2 qts water, cold
2 and 1/2 cups worchestershire sauce
1/2 cup white wine


  • Whisk ingredients to prevent sticking and saute until lightly caramelized.
  • Deglaze by adding remaining ingredients and bring to a boil.
  • Reduce heat and simmer until reduced to 1 and 1/4 quarts for small batch
  • Remove bay leaves, transfer to a hotel pan, place in the walk-in to cool.
  • When cool, transfer to an appropriate, sanitized container.
  • Cover, label, day dot and refrigerate.