Emeril's BBQ Shrimp

I made this recipe many years ago after seeing it on Emeril's show. The flavour is out of this world.

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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@Gardening Girl
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@Gardening Girl
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"I made this recipe many years ago after seeing it on Emeril's show. The flavour is out of this world."

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  1. Gardening Girl
    I made this recipe many years ago after seeing it on Emeril's show. The flavour is out of this world.
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