Emiril's Recipe.....don't know if it's any good though...
Ingredients
- <LI class=ingredient>3 pounds large Gulf shrimp
, in their shells <LI class=ingredient>2 tablespoons Creole seasoning, recipe follows <LI class=ingredient>Cracked black pepper <LI class=ingredient>2 tablespoons olive oil <LI class=ingredient>1/4 cup chopped onions <LI class=ingredient>2 tablespoons minced garlic <LI class=ingredient>3 bay leaves <LI class=ingredient>3 lemons, peeled and sectioned <LI class=ingredient>2 cups water <LI class=ingredient>1/2 cup Worcestershire sauce <LI class=ingredient>1/4 cup dry white wine <LI class=ingredient>1/4 teaspoon salt <LI class=ingredient>2 cups heavy cream <LI class=ingredient>2 tablespoons butter <LI class=ingredient>Traditional southern Biscuits, recipe follows
- 1 tablespoon chopped chives
Directions
Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. 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.
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 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. 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. 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):
- <LI class=ingredient>2 1/2 tablespoons paprika <LI class=ingredient>2 tablespoons salt <LI class=ingredient>2 tablespoons garlic powder <LI class=ingredient>1 tablespoon black pepper <LI class=ingredient>1 tablespoon onion powder <LI class=ingredient>1 tablespoon cayenne pepper <LI class=ingredient>1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup