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Pelicans Float in Water Near a Shrimp Boat
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Emeril's Restaurant -
Gourmet - One Year Subscription
2 pounds (about 42) medium shrimp
Emeril's Creole Seasoning
scant 1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons minced garlic
3 bay leaves
3 lemons, peel and pith cut away, flesh halved
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons unsalted butter, cut into bits
Fresh chives for garnish
Peel the shrimp, leaving tail and first joint of
the shell intact. Reserve shells. Sprinkle shrimp with 1 tablespoon Creole
seasoning and half the pepper; rub seasoning in to coat them well. Reserve
the shrimp on a baking sheet, chilled and uncovered, to keep them as dry
In large saucepan heat 1 tablespoon oil over moderately high
heat until it is
hot but not smoking. Sauté onion and garlic, stirring, 1
minute. Add reserved shells, remaining 1 tablespoon Creole seasoning, bay
leaves, lemons, water, Worcestershire, wine, salt and remaining pepper.
Bring mixture to a boil, stirring, and simmer 30 minutes. Let sauce cool
15 minutes, strain it through
a fine sieve into a small saucepan. Boil it
12 to 15 minutes until reduced to about 1/4 cup.
In a large skillet heat 1
tablespoon remaining oil over moderately high
heat until hot but not
smoking. In it sear half the shrimp, shaking skillet occasionally for 1
minute on each side. Transfer them to a bowl. Heat remaining 1 tablespoon
oil and sear remaining shrimp in same manner, transferring them to bowl.
Into skillet stir the cream and the sauce, sim-
the barbecue sauce,
stirring occasionally, 8 to 10 minutes, or until it
reduced to about 2
cups. Stir in the shrimp, simmer 1 minute or until
shrimp are heated
through; stir in butter. Spoon the sauce onto 4 or 6
arrange the shrimp and biscuits (Mini Buttermilk Biscuits)
on the sauce,
and garnish each serving with chives.
Serve 6 as a first course or 4 as an
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