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Andre's Barbecued Shrimp And Homemade Biscuits


  • 2 pounds medium-large shrimp in their shells, about 42 shrimp
  • 2 tablespoons Emeril's Creole Seasoning, in all
  • 16 turns freshly ground black pepper, in all
  • 2 tablespoons olive oil, in all
  • 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


  • 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.
  • Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sautÈ 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 and simmer 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 oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sautÈ them, occasionally shaking the skillet for 2 minutes.
  • Add the cream and all of the barbecue base. Stir and simmer for 3 to 5 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter in the sauce. Remove the 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.