Barbecue Shrimp: A Recipe From Emeril's Miami Beach Restaurant

Barbecue Shrimp: A Recipe From Emeril's Miami Beach Restaurant

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

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