New Orleans BBQ Shrimp

Recipe from New New Orleans Cooking by Emeril Lagasse with Jessie Tirsch, published by William Morrow, 1993

Show: Emeril LiveEpisode: Crew Favorites

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
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Level:
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Yield:
4 servings

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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

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Comments & Reviews

recipe New Orleans BBQ Shrimp
kristine New York, NY 08-24-2009
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Great Spicy Shrimp Dish
Rated: 4 stars out of 5

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. Read more
recipe New Orleans BBQ Shrimp
Sylvia Scottsdale, AZ 08-18-2009
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Great Recipe but
Rated: 4 stars out of 5

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!!Read more
recipe New Orleans BBQ Shrimp
Ben cleveland, MS 07-28-2009
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Astounding Recipe
Rated: 5 stars out of 5

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!Read more
recipe New Orleans BBQ Shrimp
Carolyn Kirkland, WA 03-22-2009
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It'straightforward and actually pretty fast...
Rated: 5 stars out of 5

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!Read more
recipe New Orleans BBQ Shrimp
Meredith Dallas, TX 01-01-2009
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Don't attempt to make this with limited time
Rated: 5 stars out of 5

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! Read more
recipe New Orleans BBQ Shrimp
Jeannie Levittown, NY 10-28-2008
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Yummy!
Rated: 5 stars out of 5

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.Read more