New Orleans BBQ Shrimp II

Recipe Ingredients

3 lbs	1362g / 48oz	Large Gulf shrimp - in their shells
2 tablespoons	30ml	Creole seasoning - see * Note
		Freshly-cracked black pepper - to taste
2 tablespoons	30ml	Olive oil - divided
1/4 cup	15g / 0.5oz	Chopped onions
2 tablespoons	30ml	Minced garlic
3		Bay leaves
3		Lemons - peeled, sectioned
2 cups	474ml	Water
1/2 cup	118ml	Worcestershire sauce
1/4 cup	59ml	Dry white wine
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Heavy cream
2 tablespoons	30ml	Butter
		Traditional Southern Biscuits - (see recipe)
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

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 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. 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 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.

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D39) - from the TV FOOD - NETWORK

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