Earlier this week we featured an interview with Emeril's Miami Beach chef de cuisine, Tim Doolittle. You can read the interview here and here. A recipe for Emeril's classic Barbeque Shrimp follows.
Emeril's Barbeque Shrimp
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
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