New Orleans BBQ Shrimp

Ted’s birthday was a few weeks ago, and we had a barbecue theme. I made chicken, ribs, and I wanted to make barbecue shrimp, but something different than just shrimp cooked on the grill. So I did a little internet search, and I found a wonderful recipe on Food Network, from Emeril. I bought a couple of pounds of jumbo sized shrimp, and cooked up a batch. I followed the recipe exactly, except that I used purchased Cajun seasoning rather than Emeril’s homemade Creole seasoning, and I didn’t make the biscuits. Instead I bought some delicious bread to sop up the yummy sauce.

Between using the shells to make the sauce, which takes longer than just grilling up some shrimp, and the heavy cream, this is more a special occasion dish than a simple weeknight dinner. But it was a huge hit. Delicious. I’ll be keeping this recipe for special occasions in the future. Give it a try.

New Orleans BBQ Shrimp
Ingredients

• 3 pounds large Gulf shrimp, in their shells
• 2 tablespoons Creole seasoning, recipe follows
• Cracked black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped onions
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 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
• 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):

• 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. Yield: 2/3 cup

(I didn’t take a picture…too busy…but this gorgeous photo looked a lot like it. I found it here)