Emerilized Barbecued Shrimp Recipe
Servings: 4
Ingredients
- 2 lb Medium-large shrimp in their shells (about 42)
- 2 Tbsp. Bayou Blast see * Note Freshly-grnd black pepper 16 turns, in all
- 2 Tbsp. Extra virgin olive oil divided
- 1/4 c. Minced onions
- 2 Tbsp. Chopped garlic
- 3 x Bay leaves
- 3 x Lemons peeled, sectioned
- 2 c. Water
- 1/2 c. Worcestershire sauce
- 1/4 c. Dry white wine
- 1/4 tsp Salt
- 2 c. Heavy cream
- 2 Tbsp. Butter
- 12 x Petite rosemary biscuits
Directions
- Peel the shrimp, leaving only their tails attached. Reserve the shells. Sprinkle the shrimp with 1 Tbsp. Bayou Blast and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Chill the shrimp while you make the sauce base and biscuits.
- Heat 1 Tbsp. of the oil in a large pot over high heat. When the oil is warm, add in the onions and garlic and saute/fry for 1 minute. Add in the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 min. Remove from the heat, allow to cold for about 15 min, and strain into a small saucepan. There should be about 1 1/2 c.. Place over high heat, bring to a boil, and cook till thick, syrupy, and dark brown, about 15 min.
- Makes about 4 to 5 Tbsp. of barbecue sauce base.
- Heat the remaining 1 Tbsp. of oil in a large skillet over high heat. When the oil is warm, add in the seasoned shrimp and saute/fry them, occasionally shaking the skillet, for 2 min. Add in the cream and all of the barbecue base. Stir and simmer for 3 min. Remove the shrimp to a hot platter with tongs and whisk the butter into the sauce. Remove from the heat.
- Makes about 2 c..
- 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 minced chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 310 | 81% |
| Total Fat 35.26g | 44% |
| Saturated Fat 18.5g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 554mg | 23% |
| Potassium 450mg | 13% |
| Total Carbs 14.48g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.9g | 3% |
| Protein 2.21g | 4% |
