Recipe - Emerilized Barbecued Shrimp

2 pound Mediumlarge shrimp in their
shells; about 42
2 tablespoon Creole Seasoning
16 Turns freshly ground black
pepper; in all
2 tablespoon Olive oil; in all
One fourth cup Chopped onions
2 tablespoon Minced garlic
3 Bay leaves
3 Lemons; peeled and sectioned
2 cup Water
One half cup Worcestershire sauce One fourth dry
white wine
One fourth Salt
2 cup Heavy cream
2 tablespoon Butter
12 Petite rosemary biscuits

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 One half 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 recipeludigest by molony molony@scsn.net on Feb 22, 1998