| Level: | Easy |
| Yield: | 4 servings |
| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 2 pounds medium-large shrimp in their shells, about 42
- 2 tablespoons Creole Seasoning
- 16 turns freshly ground black pepper, in all
- 2 tablespoons olive oil, in all
- 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 dry white wine
- 1/4 salt
- 2 cups heavy cream
- 2 tablespoons butter
- 12 petite rosemary biscuits, recipe follows
- Garnish: Chopped chives
Instructions
- 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.
Reviews
I made this a few years ago for the in-laws. They were impressed. I was too. The Rosemary biscuits are the crowning glory. This is so delicious it’s worth all the work!
I have made this three times now and although it’s many steps, the result is worth it. (I’ve only made the shrimp and not the biscuits.) Last night, I only had two lemons and no white wine, so I for the liquid, I used one cup of water, one cup of chicken stock and a 1/4 cup of white wine vinegar – and that worked fine. The first two times I served it over cheese grits (whatever cheese I had on hand). The third time, I served it over gouda grits and then sauteed some fresh corn, tomatoes and green onions with a little bit of bacon and piled it on top of the shrimp. This dish is VERY rich served over grits but SO good!
Great tasting – always use it for a change from plain old boiled shrimp!
Wow I made this last night with the rosemary biscuits and some cheese grits. Unbelievable. I will Note. I’m going to do 1 1/2 cup heavy cream next time I make this.
I had this at Emeril’s in New Orleans…and it was amazing!!!