*Recipe courtesy of “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch . Published by William Morrow, 1993.
1 Hour 15 Minutes
Directions:For the shrimp:
- Peel the shrimp, leaving only the last segment of their tails attached. Reserve the shells.
- Season the shrimp with 1 tablespoon of the Essence and half teaspoon of the black pepper. Toss to combine.
- Refrigerate the shrimp while you make the sauce base and biscuits.
- 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 and around the plate. Arrange the biscuits around the shrimp.
- Garnish with chopped chives.
- Preheat the oven to 425 degrees F. Sift the flour, baking powder, baking soda, and salt into a mixing bowl.
- Cut the butter into the flour with a pastry blender or a fork, or rub between your fingers, until the mixture resembles coarse crumbs.
- Stir in the rosemary. Stir in the ½ cup buttermilk a few tablespoons at a time.
- Knead the dough in the bowl just until it holds together, adding additional buttermilk, a tablespoon at a time, if the dough is too dry. Take care not to overwork the dough, or the biscuits will be tough rather than light and airy.
- On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and ½ inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits. You can gather up the scraps to roll out more biscuits, but these won't be quite as light.
- 1 teaspoon Plain Yogurt
- 2 pounds Medium-large shrimp shells, about 42
- 2 tablespoons Emeril’s Essence
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive Oil
- ¼ cup Chopped Onions
- 2 tablespoons Minced Garlic
- 3 Bay Leaves
- 3 Lemons, peeled and sectioned
- 2 cups Water
- ½ cup Worcestershire Sauce
- ¼ cup Dry White Wine
- ¼ teaspoon Salt
- 2 cups Heavy Cream
- 2 tablespoons Butter
- Chives, chopped for garnish
- Petite Rosemary Biscuits:
- 1 cup Bleached All-Purpose Flour
- 1 teaspoon Baking Powder
- ⅛ teaspoon Baking Soda
- ½ teaspoon Salt
- 3 tablespoons Unsalted Butter, diced and chilled
- 1 tablespoon Fresh Rosemary leaves, minced
- ½ cup Buttermilk, or as needed
all-purpose flourbaking powderbaking sodabay leavesBig Fun in the Big Easy!black pepperbutterbuttermilkchivesdry white wineEmeril's Barbecued Shrimpemeril’s essenceheavy creamlemonsminced garlicolive oilonionspetite rosemary biscuitsplain yogurtrosemary leavessaltshrimp shellsunsalted butterwaterworcestershire sauce