Emerilized Barbecued Shrimp

Categories: None

Serves: 1 Servings

Ingredients:

2 lb Mediumlarge shrimp in their
-shells; about 42
2 tb Creole Seasoning
16 Turns freshly ground black
-pepper; in all
2 tb Olive oil; in all
1/4 c Chopped onions
2 tb Minced garlic
3 Bay leaves
3 Lemons; peeled and sectioned
2 c Water
1/2 c Worcestershire sauce 1/4 dry
-white wine
1/4 Salt
2 c Heavy cream
2 tb Butter
12 Petite rosemary biscuits

Instructions:
EMERIL LIVE SHOW #EMIA25

Peel the shrimp, leaving only their tails attached. Reserved the shells,
sprinkle the shrimp with 1 tablespoon Creole Seasoning 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, 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. 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.

Yield: 4 servings

Posted to recipelu-digest by molony on Feb 22, 1998

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