Emerilized barbecued shrimp

Yield: 4 servings

Measure Ingredient
2 pounds Medium large shrimp in their
\N \N Shells, about 42
2 tablespoons Creole Seasoning
16 \N Turns freshly ground black
\N \N Pepper, in all
2 tablespoons Olive oil, in all
¼ cup Chopped onions
2 tablespoons Minced garlic
3 \N Bay leaves
3 \N Lemons, peeled and sectioned
2 cups Water
½ cup Worcestershire sauce
¼ \N Dry white wine
¼ \N Salt
2 cups Heavy cream
2 tablespoons Butter
12 \N Petite rosemary biscuits

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


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