Emerilized Barbecued Shrimp
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Emerilized Barbecued Shrimp
  Shrimp  
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21225. Report a problem with this recipe.
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      Title: E.ized barbecued shrimp
 Categories: E.
      Yield: 4 Servings
 
      2 lb Medium large shrimp in their
           Shells, about 42
      2 tb Creole Seasoning
     16    Turns freshly ground black
           Pepper, in all
      2 tb Olive oil, in all
    1/4 c  Chopped onions
      2 tb Minced garlic
      3    Bay leaves
      3    Lemons, peeled and sectioned
      2 c  Water
    1/2 c  Worcestershire sauce
    1/4    Dry white wine
    1/4    Salt
      2 c  Heavy cream
      2 tb Butter
     12    Petite rosemary biscuits
 
  Peel the shrimp, leaving only their tails attached.  Reserved the
  shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8
  turns of the pepper.  Use you 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 saute for 1
  minute. Add the reserved shrimp shells, the remaining 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. 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. Makes about 2 cups. Mound the shrimp in
  the center of a platter. Spoon the sauce over the shrimp and around
  the plate. Arrange the biscuits around the shrimp. Garnish with
  chopped chives.
  
  Yield: 4 servings
  




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Recipe ID 21225 (Apr 03, 2005)

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