| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Emeril Lagasse |
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Attributes:
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Comments:
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3# of shrimp for 4 people is a lot! I'd go with 1/2# per person. |
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Serving Suggestions:
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We've served this on quick white grits. Yum. |
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Ingredients:
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3 pounds large Gulf shrimp, in their shells 2 tbs. Creole seasoning, recipe follows Cracked black pepper 2 tbs. olive oil 1/4 cup chopped onions 2 tbs. 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 tsp. salt 2 cups heavy cream 2 tbs. butter Traditional southern Biscuits, recipe follows 1 tbs. chopped chives Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Makes about 2/3 cup: 2 1/2 tbs. paprika 2 tbs. salt 2 tbs. garlic powder 1 tbs. black pepper 1 tbs. onion powder 1 tbs. cayenne pepper 1 tbs. dried oregano 1 tbs. dried thyme |
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Instructions:
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1. Peel and devein 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. 2. 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. Arrange the biscuits around the shrimp. Garnish with chopped chives. |
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Related recipes:
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None |
2015-06-15