Emerilized Barbecued Shrimp

Recipe Ingredients

2 lbs	908g / 32oz	Medium-large shrimp in their shells - (about 42)
2 tablespoons	30ml	Bayou Blast - see * Note
		Freshly-ground black pepper - 16 turns, in all
2 tablespoons	30ml	Olive oil - divided
1/4 cup	15g / 0.5oz	Chopped onions
2 tablespoons	30ml	Minced garlic
3		Bay leaves
3		Lemons - peeled, sectioned
2 cups	474ml	Water
1/2 cup	118ml	Worcestershire sauce
1/4 cup	59ml	Dry white wine
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Heavy cream
2 tablespoons	30ml	Butter
12		Petite rosemary biscuits

Recipe Instructions

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

Peel the shrimp, leaving only their tails attached. Reserve the shells. Sprinkle the shrimp with 1 tablespoon Bayou Blast and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits.

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 the remaining 8 turns 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, and 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, 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. Makes about 2 cups.

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A25 broadcast 03-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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