BBQ Rock Shrimp Over Creamy Grits

Recipe Ingredients

2 lbs	908g / 32oz	Medium-large shrimp in shells - (abt 42) - shells removed
		And reserved
2 tablespoons	30ml	Creole Seasoning - see * Note
16		Turns freshly-ground black pepper - in all
2 tablespoons	30ml	Olive oil - in all
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
		Creamy Stone Ground Grits - (see recipe)

Recipe Instructions

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

Season the shrimp with Creole seasoning and 8 turns black pepper. 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, 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. Makes about 2 cups.

Spoon the grits in the center of each plate. Place the shrimp around the grits. Spoon the sauce over the shrimp and around the plate. Garnish with chopped chives.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C82) - from the TV FOOD - NETWORK

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