Recipe

Andre's Barbecued Shrimp And Homemade Biscuits

  • Prep Time: 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 main-course servings or 6 first-course servings
Andre's Barbecued Shrimp And Homemade Biscuits

Ingredients

  • 2 pounds medium-large shrimp in their shells, about 42 shrimp
  • 2 tablespoons Emeril's Creole Seasoning
  • 16 turns freshly ground 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
  • 12 mini Buttermilk Biscuits
  • 2 cups heavy cream
  • 2 tablespoons unsalted butter

Directions

  • Peel the shrimp, leaving only their tails attached. Reserve the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits.

  • To 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 1 tablespoon Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat to medium and simmer briskly for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and 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.

  • Prepare the Buttermilk Biscuits, and keep warm.

  • Heat the remaining 1 tablespoon of the oil in a large skillet over high heat. When the oil is hot, add half of the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Remove the shrimp from the pan and set aside.  Saute the remaining shrimp, adding more oil as needed.

  • Return all the sauteed shrimp to the pan and add the cream and the barbecue base, using a rubber spatula to scrape every bit into the pan. Stir and simmer for 3 to 5 minutes. Remove the shrimp to a warm platter with tongs and continiue to simmer the sauce until desired thickness is reached.  Then whisk the butter into the sauce. Remove from the heat. Makes about 2 cups.

  • To serve 4, allow 1/2 cup of sauce, about 10 shrimp, and 3 biscuits each; for 6 servings, 1/3 cup sauce, about 7 shrimp, and 2 biscuits.