New Orleans BBQ Shrimp

4 servings
  • 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

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

View All

Cooking Tips
More Recipes and Ideas
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 recipe is featured in:

Have a Backyard BBQ