Emerilized barbecued shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Medium large shrimp in their |
| Shells, about 42 | ||
| 2 | tablespoons | Creole Seasoning |
| 16 | Turns freshly ground black | |
| Pepper, in all | ||
| 2 | tablespoons | Olive oil, in all |
| ¼ | cup | Chopped onions |
| 2 | tablespoons | Minced garlic |
| 3 | Bay leaves | |
| 3 | Lemons, peeled and sectioned | |
| 2 | cups | Water |
| ½ | cup | Worcestershire sauce |
| ¼ | Dry white wine | |
| ¼ | Salt | |
| 2 | cups | Heavy cream |
| 2 | tablespoons | Butter |
| 12 | Petite rosemary biscuits | |
Directions
Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat.
When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns 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, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce 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 saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
Yield: 4 servings
EMERIL LIVE SHOW #EMIA25