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| Barbecued Shrimp |
| Jumbo shrimp at their best. Serve this dish with warm French bread to sop up the sauce. |
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| 2 lbs |
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medium to large shrimp in their shells, about 42 |
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| 2 tbsp |
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Bayou Blast |
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| 16 |
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turns freshly ground black pepper, in all |
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| 2 Tbs |
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olive oil, in all |
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| 1/4 cup |
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chopped onions |
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| 2 Tbs |
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minced garlic |
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| 3 |
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bay leaves |
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| 3 |
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lemons, peeled and sectioned |
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| 2 cups |
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water |
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| 1/2 cup |
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Worcestershire sauce |
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| 1/4 |
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dry white wine |
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| 1/4 |
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salt |
|
| 2 cups |
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heavy cream |
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| 2 Tbs |
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butter |
|
| 12 |
|
rosemary biscuits |
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| Emeril's Creole Seasoning (Bayou Blast) |
|
| 2 1/2 Tbs |
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paprika |
|
| 2 Tbs |
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salt |
|
| 2 Tbs |
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garlic powder |
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| 1 Tbs |
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black pepper |
|
| 1 Tbs |
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onion powder |
|
| 1 Tbs |
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cayenne pepper |
|
| 1 Tbs |
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dried oregano |
|
| 1 Tbs |
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dried thyme |
|
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Rosemary Buttermilk Biscuits |
|
| 1 cup |
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all-purpose flour, sifted |
|
| 1 tsp |
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baking powder |
|
| 1/8 tsp |
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baking soda |
|
| 1/4 tsp |
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salt |
|
| 2 Tbs |
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unsalted butter |
|
| 1/4 cup |
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plus 1 teaspoon buttermilk |
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| 1 Tbs |
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chopped fresh rosemary |
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| Emeril's Creole Seasoning (Bayou Blast) |
| 1 |
Combine all ingredients thoroughly. |
| Rosemary Buttermilk Biscuits |
| 1 |
Preheat the oven to 375 degrees. Line a baking sheet with parchment or waxed paper. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the rosemary and buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough. |
| 2 |
On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2-inch thick. Using a small round cookie cutter or the rim of a shot glass, press out twelve 1-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others. |
| 3 |
Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes. Serve warm. |
| Barbecued Shrimp |
| 1 |
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. |
| 2 |
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. |
| 3 |
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. |
| 4 |
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. |
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| Servings: 4 |
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| Recipe Type |
| Barbecue, Main Dish, Seafood |
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| Recipe Source |
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