Emeril's Barbecued Shrimp
Yield: 4 Servings Cooking Time: 1 Hour 15 Minutes Difficulty: Easy


For the shrimp:
  1. Peel the shrimp, leaving only the last segment of their tails attached. Reserve the shells.
  2. Season the shrimp with 1 tablespoon of the Essence and half teaspoon of the black pepper. Toss to combine.
  3. Refrigerate the shrimp while you make the sauce base and biscuits.
  4. Heat 1 tablespoon of the oil in a large pot over high heat. Add the onions and garlic, and cook, stirring, for 1 minute.
  5. Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining black pepper.
  6. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.
  7. 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.
  8. 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.
  9. Transfer the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups.
  10. 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.
  11. Garnish with chopped chives.
For the biscuits:
  1. Preheat the oven to 425 degrees F.
Sift the flour, baking powder, baking soda, and salt into a mixing bowl.
  2. Cut the butter into the flour with a pastry blender or a fork, or rub between your fingers, until the mixture resembles coarse crumbs.
  3. Stir in the rosemary. Stir in the ½ cup buttermilk a few tablespoons at a time.
  4. 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.
  5. 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