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Emeril’s New Orleans Barbecue Shrimp

Created by dienia b on September 20, 2015

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.