Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Large Gulf shrimp - in their shells

  2. 2 tablespoons 30ml Creole seasoning - seeNote

  3. Freshly-cracked black pepper - to taste

  4. 2 tablespoons 30ml Olive oil - divided

  5. 1/4 cup 15g / 1/2oz Chopped onions

  6. 2 tablespoons 30ml Minced garlic

  7. 3 Bay leaves

  8. 3 Lemons - peeled, sectioned

  9. 2 cups 474ml Water

  10. 1/2 cup 118ml Worcestershire sauce

  11. 1/4 cup 59ml Dry white wine

  12. 1/4 teaspoon 1 1/3ml Salt

  13. 2 cups 474ml Heavy cream

  14. 2 tablespoons 30ml Butter

  15. Traditional Southern Biscuits - (see recipe)

  16. 1 tablespoon 15ml Chopped chives

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Peel 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.


Send feedback