I came home the other night with a couple of pounds of fresh shrimp from Mr. Chen’s, thinking I’d clean them, grill them, and serve them simply with some rice. I was tired, and not in the mood to cook.
Then I discovered Emeril Lagasse’s New Orleans BBQ Shrimp recipe.
The recipe isn’t hard, but there are a lot of steps to it. Trust me, though, going through the steps is completely worth it, because the resulting dish is a flavor explosion of delicious shellfish swimming in a decadent cream sauce that will blow your mind. This one’s a definite keeper.
Emeril Lagasse’s New Orleans BBQ Shrimp (with annotations)
- 2-3 pounds shrimp. Clean their little poopers out.
- 2 tablespoons of Creole seasoning
- Cracked black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped onions
- 2 tablespoons minces garlic
- 3 bay leaves
- 3 lemons, peeled and quartered
- 2 cups water
- 1/2 cup Worcestershire
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 2 cups heavy cream
- 2 tablespoons butter
- 2 tablespoons chopped chives or green onions
Peel the shrimp, leaving only their tails attached (ours had the heads still on, so we peeled the tails and left the heads on. For sucking, naturally). Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning (we used Zatarain’s) and fresh cracked black pepper. Use your 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.
We served our shrimp with rice, although Emeril recommends serving it with biscuits. I think it would be pretty fantastic over egg noodles as well. This is a fantastic recipe from one of America’s great chefs, and it’s a little taste of Southern Louisiana you can do right at home. Happy cooking!