- ¾ cup warm water
- ¼ cup warm whole milk
- 1 package dry, active yeast
- 1 teaspoon plus ½ cup sugar
- 3 cups flour
- ½ teaspoon salt
- ¼ cup cubed, plus 1 tablespoon melted unsalted butter
- 2 pounds shrimp
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 2 tablespoons minced garlic
- 2 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 butter
- 2 tablespoons Creole Seasoning
- 2 ½ tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Make the Dough: In a small bowl, combine the water, milk, yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, place remaining sugar, flour, salt and butter and begin mixing. With the mixer on low speed, slowly pour in the liquid yeast mixture. Once incorporated, increase mixer speed to medium and knead for 5 minutes, until the dough ball is uniform. Place in a lightly oiled bowl, cover and let rise in a warm, dry place for 2 hours or until it has doubled in bulk.
Cut a large piece of parchment paper into 16 (3-inch) squares. Divide your dough into 16 equally sized pieces. Flatten each piece of dough into an oval about 5 to 6 inches long, fold in half and brush the inside with melted butter. Place the folded dough on a piece of parchment and set on a baking sheet. Repeat with all dough. Once all dough has been prepared, cover the baking sheet and let rise for 30 more minutes.
Cooking and Assembly: To steam buns, bring a large pot of water to boil. Place a steamer over the boiling water and place the bun dough, with its piece of parchment, in the steamer, each separated by about 1 inch. Steam for 15 minutes until the dough is cooked through and puffed up. Set aside to cool.
To prepare shrimp, peel them, leaving only their tails attached. Reserve the shells for the sauce. Combine the shrimp with 1 tablespoon Creole seasoning in a bag. Shake gently to coat. Refrigerate the shrimp while making the sauce.
Heat a large pot and add 1 tablespoon olive oil. Add onions and garlic and cook for 1 to 2 minutes until it is fragrant. Add the shrimp shells, remaining tablespoon of the Creole Seasoning, lemons, water, Worcestershire sauce, wine, salt and black pepper. Bring the mixture to a boil while gently stirring. Reduce heat to low and simmer for 30 minutes. Strain into a small saucepan. Place mixture over high heat, bring to a boil and cook for about 15 minutes until it has thickened and is deep brown. Slowly whisk in the cream, then add the butter.
Heat remaining 1 tablespoon olive oil over high heat. Add the seasoned shrimp and saute them for 2 to 3 minutes until cooked through.
Put 2 to 3 shrimp in each bao and top with sauce and your choice of herb garnish.
Creole Seasoning: This recipe is from Chef Emeril Lagasse and makes about 2/3 cup once complete. It is great on shrimp, chicken, in quesadillas, the list is endless!
Combine all ingredients in an airtight container and shake to mix thoroughly.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!