Prep 30 mins
Cook 1 hr
I made this recipe many years ago after seeing it on Emeril's show. The flavour is out of this world.
- 2 lbs shrimp, in their shells medium large about 42
- 2 tablespoons Emeril's Original Essence
- 1 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 1⁄4 cup onion, chopped
- 2 tablespoons garlic, minced
- 3 bay leaves
- 3 lemons, peeled and sectioned
- 2 cups water
- 1⁄2 cup Worcestershire sauce
- 1⁄4 cup wine (dry white)
- 1⁄4 teaspoon salt
- 2 cups heavy cream
- 2 tablespoons butter
- chives, chopped
- Peel the shrimp, leaving only their tails attached. (I use zipper back shrimp).
- Reserve the shells, sprinkle the shrimp with 1 tablespoon of the Essence, and half teaspoon of the black pepper. Use you 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. Add the onions and garlic, and cook, stirring, for 1 minute. Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 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 the 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 cook, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the sauce base. Stir and simmer for 3 minutes.
- Transfer 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 over rice. Garnish with chopped chives.