Summary: Nothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Yield: serves 4
- 3 pounds large Gulf shrimp, in their shells
- 2 tablespoons Creole seasoning, recipe follows
- 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
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoons black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
To make’s Emeril’s Creole Seasoning, combine the last 8 ingredients (paprika through dried thyme) thoroughly. Set aside. This yields about 2/3 c.
To prepare the shrimp: 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.
Emeril serves this with southern biscuits and tops everything with chopped chives. T and I serve with baguette (or French rolls) and no chives.