Recipes

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

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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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss