Recipes

This Month’s Recipe: Emeril’s New Orleans Barbecue Shrimp

These shrimp don’t actually go on the grill rather they are slow cooked in a kicked up butter sauce. This dish is best enjoyed with a good loaf of bread and lots of napkins.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 4 servings
New Orleans Barbecue Shrimp

INGREDIENTS

  • 3 lbs large shrimp, in their shells
  • Cracked black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped onions
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 2 cups water
  • 1/2 cup Worcestershire sauce
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 tablespoons butter
  • 1 tablespoon chopped chives
  • 2 tablespoons Emeril’s Essence

INSTRUCTIONS:

  1. Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside.
    Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black
    pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp
    while you make the sauce base.
  2. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the
    onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining
    Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and 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. Strain into a small saucepan.
  3. There should be about 1 1/2 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 sauté them, occasionally
    shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base.
  4. 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. 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.

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