I recently made Emeril’s New Orleans BBQ Shrimp and, despite the city of origin, it was perfect for the cold weather. The key to this dish is the sauce, a highly concentrated reduction of garlic, onions, spices, wine and worcestershire suace added to heavy cream. Shrimp dishes tend to be rather light, but you won’t find a richer or more satisfying preparation than this one. The spicing wasn’t overpowering either; even Jonathan liked it.
Below is the recipe, adapted from the Gourmet Cookbook and the Food Network. I’ve doubled the mini-biscuits recipe, as you’ll want plenty of them to soak up the sauce.
For shrimp:
- 2 pounds medium shrimp, in their shells (or at least with tails)
- 1 tablespoons Creole seasoning, recipe follows
- Cracked black pepper
For Sauce:
- 1 tablespoons olive oil
- 1/4 cup chopped onions
- 2 tablespoons minced garlic
- 2 bay leaves
- 3 lemons, peel and pith cut away with a shap knife, lemons halved
- 2 cups water
- 1/2 cup Worcestershire sauce
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 2 cups heavy cream
- 2 tablespoons butter
- Traditional southern Biscuits, recipe follows
- Chopped chives (optional garnish)
For Biscuits:
- 2 cups all purpose flour
- 2 t. baking powder
- 1/4 t. baking soda
- 1/2 t. salt
- 1/4 cup (1÷2 stick) unsalted butter, cut into bits
- 2/3 cup well-shaken buttermilk
Directions
Prepare the Shrimp: Peel the shrimp, leaving only their tails attached. Reserve the shells for stock. If you have shelled shrimp, remove the tails for stock. 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.
Begin the Sauce: Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells (or tails), 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.
Meanwhile make the biscuits: Preheat oven to 375 degrees. Combing flour, baking powder, baking soda and salt in a food processor or large bowl. Add the butter and pulse a few times to combine into course meal, or mix with your fingertips if using a bowl. Add buttermilk and mix just until a dough forms. Gather dough into a ball and gently knead four times on a lightly floured surfce. Pat dough into an 8–9 inch round. Cut into 32 biscuits using a shot glass (or 1 inch cutter) and transfer to two oiled baking sheets, arranging them 1 1/2 inches apart. Bake until golden 14–20 minutes. Remove from oven and leave on baking sheet to keep warm.
Cook the shrimp: Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté 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.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
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