Jazz I
Art Print
Elena
Buy at AllPosters.com
 

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Emeril's Barbecued Shrimp

 Shop Daily Deals at Target.com. Always Free Shipping.

“What I go for in my cooking is sinful, bold and real.”
~ Emeril Lagasse

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Have a heart
for New Orleans

Shop igourmet.com 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Pelicans Float in Water Near a Shrimp Boat
Photographic Print
Curtsinger, Bill
Buy at AllPosters.com
 

Barbecued Shrimp
Emeril's Restaurant - New Orleans
Gourmet Archives

Gourmet - One Year Subscription 

 2 pounds (about 42) medium shrimp
2 tablespoons 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 [or purchased]
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 as possible.
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-
mer the barbecue sauce, stirring occasionally, 8 to 10 minutes, or until it
is 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
heated plates, 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 entrée.

Featured Archive Recipes:
More from Emeril,,,
Emeril's Crawfish Étouffée
Emeril's Shrimp Stew
New Orleans Shrimp Remoulade
 

Index - Seafood Recipe Archives
Do you know what it means
to miss New Orleans?
Daily Recipe Index
Recipe Archives Index