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Elena
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La Belle Cuisine - More Seafood Recipes

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Emeril's Barbecued Shrimp

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

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Pelicans float in water near a shrimp boat
Bill Curtsinger
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Barbecued Shrimp
Emeril's Restaurant - New Orleans
Gourmet Archives

 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, simmer
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.

New Orleans restaurants in the aftermath
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