Emeril’s New Orleans Barbecue Shrimp Recipe

Step 1

Peel shrimp, leaving tails attached.

Step 2

Reserve shells and set aside.

Step 3

Coat shrimp with 1 tbsp. Creole seasoning and black pepper, refrigerate.

Step 4

To make BBQ base sauce: heat 1 tbsp. of oil in a large pot over high heat. Once hot, add onions and garlic, sauté for 1 minute.

Step 5

Add reserved shrimp shells, remaining Creole seasoning, bay leaves, lemons, water, worcestershire, wine, salt, and black pepper. Stir well and bring to a boil, reduce heat and simmer for 30 minutes.

Step 6

Let cool for 15 minutes, strain into a small saucepan.

Step 7

Bring strained sauce to a boil; cook 15 minutes until dark, thick and syrupy.

Step 8

Heat 1 tbsp. of oil in a large skillet over high heat, add the cold seasoned shrimp when oil is hot and sauté for 2 minutes.

Step 9

Then add cream and entire BBQ base, stir and simmer for 3 minutes.

Step 10

Remove shrimp to a warm platter.

Step 11

Whisk butter into sauce, then remove from the heat and spoon the sauce over the shrimp and around plate.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

For the Creole seasoning, substitute with a combination of garlic powder, onion powder, paprika, oregano, and cayenne pepper. This substitution will provide a similar flavor profile as the Creole seasoning, while allowing for more control over the intensity of the spices.
For the Worcestershire sauce, substitute with a combination of balsamic vinegar, soy sauce, and honey. This substitution will provide a similar level of sweetness and umami while allowing for more control over the acidity of the sauce.

Variations

Coconut Curry BBQ Shrimp Heat 1 tbsp. of oil in a large skillet over high heat, add the cold seasoned shrimp when oil is hot and sauté for 2 minutes. Then add 1/2 cup of coconut milk, 1/2 tsp. of curry powder, and the entire BBQ base, stir and simmer for 3 minutes. Remove shrimp to a warm platter. Whisk butter into sauce, then remove from the heat and spoon the sauce over the shrimp and around plate.

Serve with

Roasted Potatoes with Rosemary and Garlic - This delicious side dish is the perfect accompaniment to Emeril's New Orleans Barbecue Shrimp. Roasted potatoes are a classic pairing with seafood, and the rosemary and garlic give the potatoes a savory flavor that will complement the shrimp perfectly.

Grilled Asparagus with Lemon and Parmesan - This fresh and flavorful side dish is a great complement to Emeril's New Orleans Barbecue Shrimp. The grilled asparagus is lightly seasoned with lemon and Parmesan cheese, which adds a bright and savory flavor that pairs perfectly with the shrimp. The asparagus is also a healthy and nutritious option that adds a fresh touch to the meal.

FAQ

Q: How long do I need to simmer the BBQ base sauce?

A: Simmer the BBQ base sauce for 30 minutes, then let cool for 15 minutes before straining into a small saucepan. Boil the strained sauce for 15 minutes until dark, thick and syrupy.

Q: How can I make the BBQ base sauce spicier?

A: To make the BBQ base sauce spicier, add a few teaspoons of your favorite hot sauce or a pinch of cayenne pepper to the sauce while simmering.

0 Reviews

Write Review

Fun facts:

Fun Fact 1: Emeril Lagasse is a celebrity chef who has been featured on the Food Network and is well-known for his New Orleans-style cooking. He is also the author of several cookbooks and has restaurants throughout the US.

Fun Fact 2: The origin of New Orleans Barbecue Shrimp can be traced back to the 1940s when it was served at the famous Pascal's Manale restaurant. The dish is said to have been created by the restaurant's owner, Frank Pascal, and has since become a staple of New Orleans cuisine.