New Orleans BBQ Shrimp

Yield:
4 servings
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
  • 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
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):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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4.7 52
My husband and I did NOT like this. I'm not sure if it was the cook or the recipe, likely both. It had a bitter taste and I couldn't figure out why. Needless to say, won't be making it again. Thinks it's partly just not really our style of food. item not reviewed by moderator and published
I've cooked NO BBQ shrimp for years using my traditional go to recipe so I was hesitant to try one with cream but this sauce is off the charts rockin'! My suggestions... cook it, throw away the shrimp, pour a bowl of the sauce and sop it up with biscuits. Seriously, I kept a few tablespoons of the sauce and plan on topping a Filet Mignon with it. My other idea is to flambe the shrimp in cognac to add a whole other dimension to this already awesome sauce! I didn't follow this recipe exactly... got home and forgot the heavy cream but I used 2% milk and a tablespoon of sour cream and thickened it up with 1/2 tsp of corn starch slurry. I'm sure the heavy cream is over the top better but at least my arteries will thank me! item not reviewed by moderator and published
Absolutely amazing! I've made it for so many friends, all of whom went nuts over this dish. I like to serve it in a bowl with a loaf of warm, crusty sour dough bread...just pull the bread apart and dip it in. I was also able to freeze some stock and had it on hand the next time I made this dish. This saved lots of time. item not reviewed by moderator and published
Worth the effort to make this dish and you will find yourself licking the bowl. Next time I will make with chicken, green onions and diced tomatoes just to change it up. I served with fettucini noodles and could not eat it fast enough. Better the next day. item not reviewed by moderator and published
Terrific dish! Very flavorful, and excellent with Emeril's Dirty Rice recipe from the same site. item not reviewed by moderator and published
Emeril you rocked my world with is recipe! It started when I ordered this dish in Emeril's restaurant at CityWalk (Universal Studios), I was amazed by the flavors. I ended up licking all the sauce off the plate in the restaurant (using my fingers... we were in public). The flavors were so amazing it would have been a crime to leave that remaining sauce on the plate to simply get washed off. And when I found this recipe on Food Network, we promptly ran out and got everythign needed to make it. OMG, this is like sheer heaven. We did make the sauce a little thicker so it would "stick" to the shrimp better. And this recipe is a bit of work, but so worth it. item not reviewed by moderator and published
soooo delicious! I love that the final product has a more cream base than oil. This is a great dish for parties and I've actually made the barbecue sauce base the night before and then completed the rest right before guests arrived. Just be sure not to burn the barbecue sauce base -- it makes a huge difference! item not reviewed by moderator and published
My Word, this dish is worth the time and effort. It matters not if you are preparing it for a special occasion, or if you think you are special enough to prepare it for yourself. I love preparing these specialty dishes for me and usually will adjust recipes to cover me for wonderful leftovers. I had unexpected dinner guests who loved this dish as much as I did. So, no leftovers! I will prepare this dish again, exactly as presented with the addition of using a lobster base to replace some of the salt. This is a keeper. item not reviewed by moderator and published
Amazing! Made this for my Dad's birthday and actually heard comments like "the best shrimp dish I have ever had!". The sauce is soooo good. I did not make the biscuits but served crusty white bread instead. Way more than four servings for the way my family eats and yes, the reduction time was longer for me than what was stated, but not a big deal. This is a definite repeater!!! item not reviewed by moderator and published
A great recipe to teach you about how important prep, and sauce is. A great creamy& tangy shrimp dish. Best dipping sauce with bread and shrimp I have had. The sauce is my favorite part of cooking. It takes 1.5 to 2 hours to finish this dish. item not reviewed by moderator and published
This is a great way to cook shrimp and the flavors are rich and authentic. Did not mind the time to prepare and neither did my guest-- the smell and some wine made everyone happy. item not reviewed by moderator and published
Yum! Spicy, creamy, full of flavor! Worth the two hour cooking process! I made extra sauce and served over Penne instead of the biscuits. Divine! Everyone loved it! item not reviewed by moderator and published
This recipe is very time consuming, but well worth it. Whenever my husband asks what I want for Mother's Day, this is my go-to special occasion meal. If you're in the French Quarter, go to NOLA, one of Emeril's New Orleans restaurants. He serves it there if you want to try it before preparing it yourself. It is an indulgent taste sensation! item not reviewed by moderator and published
OMG!!!!! Believe it or not I don't eat shrimp but my family does, so I made this recipe for a church function and I was terrified. I was so relieved when everyone kept coming back for seconds and my children gave me a thumbs up and they are my biggest critics!! Also everyone wanted the recipe. One thing you have to have when making this dish is patience, but it was a joy to make and will make it again for my family!!! item not reviewed by moderator and published
So, I am not a fan of any seafood even though I am from Nova Scotia....but...I can eat these all day long...amazing. Also had these at Emeril's place in Atlanta a few years back, with the Colorado rack of lamb...out of this world!!!! Keep it up Emeril! bam! item not reviewed by moderator and published
OMG..... garlicy, buttery, Worcestershirey?!?!. It creates a liquid that is so good to dip crusty bread into. I cannot say enough! Please remember, you WILL have garlic breath after this one, but it's worth it!!! item not reviewed by moderator and published
Great recipe. It was a lot of work but definitely worth it. Theres a great website that sells authentic Louisiana spices that I've purchased from called Fiestaspices. very easy to make! item not reviewed by moderator and published
Eh... it's okay. Actually the base recipe is fine, but always felt Emeril's recipe used way, way too much salt. I'm not a huge fan of salt anyway, so I always cut it in half, at least. You can always add more to taste. Also exchange red wine for the white...my preference on flavor. Still tasty! item not reviewed by moderator and published
Very good! Add to your taste but great! item not reviewed by moderator and published
Great dish. Have made it several times. Who ever has trouble with sauce not thickening does not let it reduce enough.For me takes longer than recipe says. sauce is SO great , I find cream is too much (dilutes great flavor item not reviewed by moderator and published
YUM! I have never had New Orleans BBQ shrimp before...I have obviously been missing out!! This recipe was absolutely delish...perfect level of spice. We didn't have any onion powder so we omitted it. I didn't have any oregano so I used an Italian seasoning (had a few other spices in addition to oregano. Otherwise we followed the recipe as directed and it was INCREDIBLE! Crusty French bread to mop up the sauce was the perfect complement. Delish! item not reviewed by moderator and published
I have made this recipe twice both times it was fantastic. I am not a chef, never went to culinary school I just love to cook. Scot from culinary school you didn't follow the direction. The recipe had a lot of taste and it did not taste like lemon. I agree with grumpie from CO. I am concerned with your professional choice. The other person that didn't get base thick, you did something wrong too try making it again and follow the directions. item not reviewed by moderator and published
Hey AGScott...you'd think that a "culinary grad student" would understand that "3 lemons, peeled and sectioned" means SUPREMES. No pith. No peel. Your "culinary graduate program" must be at the Universidad de Guadalajara or somewhere equally depressing. If you are the future of professional cooking, then I'm deeply concerned.... item not reviewed by moderator and published
The best shrimp dish EVER!!!!! Everyone I make it for loves it. As a matter of fact I am asked all the time to make it. item not reviewed by moderator and published
This was terrible. I am a culinary grad student so I know how to follow a recipe but the result was bitter and flavorless. Creamy, yes, but kind of awful and overpowered by the worchestershire. I had to massively readjust all the seasonings just to make it palatable. I am wondering if one of the issues is that instead of calling for peeled lemons this should just call for lemon juice as the pith in most lemons is very bitter and even a small amount. I know some people love this, but I was definitely not a fan. If you do make his, I would recommend making absolutely sure to remove even the smallest amount of pith on the exterior of the lemons or just use lemon juice insead. item not reviewed by moderator and published
OMG - honestly one of the best things I have ever made or eaten. I have made this a few times now and everyone who eats it is amazed by its rich flavor - it is truly a 5 star meal you can make at home. I would give this 10 stars if I could...WOW! item not reviewed by moderator and published
My husband made this and it was absolutely amazing. It was quite a production (he too an entire Sunday afternoon to make it but it was worth the time. Sooooo delicious. He served it with biscuits and rice. you absolutely mustn't skip the step of boiling the peels for the sauce- it gives it such perfect flavor. item not reviewed by moderator and published
I can't believe anyone had trouble getting this sauce to thicken. It seems nearly fool-proof. Awesome, authentic tasting...but very rich...New Orlean's authenticity downfall! item not reviewed by moderator and published
This recipe was easy and delicious! Being from New Orleans I LOVE shrimp and was very satisfied with the end result. The only thing I did even slightly different was add a tiny bit more seasoning to the shrimp. I am not sure why others could not get the sauce thick and why it took so long. I would say it is about a 2 hour process. And well worth it! Texture was perfect! item not reviewed by moderator and published
I made this receipe on Saturday afternoon. It was absolutely delicious!!! I shared it with some friends and they loved it. I will definetly make this dish again and again!!! item not reviewed by moderator and published
I've been using this recipe for over ten years now. There are no flaws and I've recently been pouring this bbq sauce and shrimp over Fettuccine. Everyone loves it. Of course, many other pastas would work too. item not reviewed by moderator and published
This dish is amazing. I have made it several times. The THICK gravy comes out perfect if you do it right (no thickening agent is needed) trust me! I follow the recipe to the t.. and its beyond good. My boyfriend and I are obsessed.. Im cooking it again tonight, downfall is its pretty rich and fattening, but well worth the extra calories! item not reviewed by moderator and published
Yes, the sauce DOES get thick and syrupy all by itself, contrary to what other reviewers have said! You just need high heat and enough time. Great recipe! Next time I may add less cream so flavor is more bold. item not reviewed by moderator and published
I made this for my boyfriend on his birthday and now it's his ABSOLUTE FAVORITE dish. The sauce is creamy and delicious- full of rich, complex flavor. Liquid gold. I serve this with a baguette to sop up all the sauce and clean the bowl. No way we'd let any of this stuff go to waste! We're celebrating my boyfriend's birthday tomorrow, so, of course I'll be making this for him. item not reviewed by moderator and published
1. You can't thicken up a water based sauce without a thickening agent, which this recipe doesnt call for. So there is no way the BBQ base can be thick. I cooked the sauce over the time it required and still no thickness. 2. Followed recipe to a T with fresh ingredients, nothing packaged or frozen. Sauce was creamy and disgusting. item not reviewed by moderator and published
This recipe was just amazing. I didn't have cayenne so I substituted with chili powder. Probably not a perfect substitute, but this recipe was still delicious. Very close to bbq shrimp I have had in the Big Easy. Thanks Emeril! item not reviewed by moderator and published
Made this dish for a family Sunday Dinner. The most time consuming part of this dish is the barbecue sauce. The only modification I made was to add 1 cup of heavy cream rather than 2 cups, as I don't like really creamy sauces. The end product was delicious!!! If you like spicy sauces, this is the one for you. item not reviewed by moderator and published
The flavor was wonderful, but I always thought the sauce was supposed to be darker. I did reduce the sauce to about 3 tablespoons, but it never got thick like syrup?? I ended up putting some bouquet gravy coloring into it to darken it up a bit, but other than that the flavor was absolutely fantastic!! item not reviewed by moderator and published
This recipe taught me an aweful lot about sauce preperations that I have used on other things besides shrimp. But this recipe is in my top 5 all time greatest meals I have ever cooked. It is just fabulous. Try serving it over toaster waffles with cream cheese lightly spread on them and green onions chopped! item not reviewed by moderator and published
We love this dish: it's a lot like one we enjoyed in SoCal at Kings. I serve it with fluffy white rice. I don't know what folks are saying about the time: I start the rice just about when I have the base about half reduced. This is also great with mussels! item not reviewed by moderator and published
I would never recommend making this delicious recipe when you have limited time. I started preparing the schrimp stock at 5 pm and didn't finish with the shrimp and biscuits until well after 9:30. This recipe is definitely meant for the deliberate Southern cook. I look forward to preparing it when I have a full day. Comments on the recipe itself. We ended up using half hoisin sauce, half worstershire due to running out of the later. The flaver layers turned out very well! I also substituted fat free half and half for the cream with still perfect and less fattening results. For the biscuits, I used half wheat flour, which also went unnoticed! item not reviewed by moderator and published
We love this recipe in my house. I substitute the cream for milk and it come out less creamy but still very good. I also don't use the shrimp shells as it's too much work in an already detailed recipe. item not reviewed by moderator and published
I made this last night and it was so good. This recipe will stay in my family forever! It was worth the time to peel the shrimp....yummy! item not reviewed by moderator and published
was a bit confusing with the bbq base but ended up AWESOME! item not reviewed by moderator and published
Great dish, but I had it with crusty bread. Does seem to take longer than stated in the recipe. item not reviewed by moderator and published
I'm from new orleans and I have tried everyones BBQ Shrimp. Emeril's is the best. Follow the recipe and it turns out right every time. I remove the heads from the shrimp before i cook but thats the only difference. I LOVE IT!!!!!!!!! item not reviewed by moderator and published
This recipe is delicious! The heavy-cream at the end made it so rich and creamy, with a tint of BBQ. Once again, Emeril's done it! Thanks! item not reviewed by moderator and published
I had made this as an appetizer, and it went over so well!! It was simple, and delicious!! If you love shrimp, you should try this one!! item not reviewed by moderator and published
This recipe was easy and fun to make. My entire family enjoyed this dish. I have made it 4 times since Thanksgiving. Thanks Emeril "WE LOVE YOU"! Yolanda Barnett Elkridge, MD item not reviewed by moderator and published
I fix this for my wife and our families at least once a quarter. We can't get enough. This recipe is easy and the results are amazing. item not reviewed by moderator and published
Just one word says it all. My wife insists I make it at least once a month. item not reviewed by moderator and published
I make 5 lbs of this every year for my cookout and it is always all gone! item not reviewed by moderator and published

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