Recipe adapted from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow Cookbooks, an imprint of HarperCollins Publishers, New York, 1993, courtesy Martha Stewart Living Omnimedia, Inc.
• 2 pounds medium-large shrimp, shell-on (21 count per pound)
• 2 tablespoons Emeril's Original Essence
• ½ 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 dry white wine
• ¼ teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• 12 petite rosemary biscuits, recipe follows, or your favorite biscuits
• Chopped chives, for garnish
Method of Preparation:
Peel and devein the shrimp, leaving only their tails attached. Reserve the shells separately.
Sprinkle the shrimp with 1 tablespoon of the Essence and ¼ teaspoon of the pepper. Toss to coat the shrimp well and refrigerate the shrimp until you have made the sauce and the biscuits.
Make the sauce: Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining ¼ teaspoon 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 ½ cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, about 15 minutes longer. You should have 4 to 5 tablespoons of barbecue sauce base.
Make the biscuits according to directions and set aside to keep warm until ready to serve.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the shrimp and quickly sauté them, occasionally shaking the skillet, until almost cooked through, about 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter. Cook the sauce until it is thick enough to coat the back of a spoon, 4 to 5 minutes longer. Whisk the butter into the sauce. Remove from the heat.
Arrange the shrimp in the center of 4 large dinner plates and spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
Yields: 4 servings
Petite Rosemary Biscuits
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons cold unsalted butter, cut into cubes
• ½ cup plus 2 tablespoons buttermilk, and more if needed
• 1 tablespoon minced fresh rosemary
Method of Preparation:
Preheat the oven to 400 degrees F.
Sift the flour, baking powder, baking soda and salt into a large mixing bowl.
Add the butter and, using your fingers or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs. Add ½ cup of the buttermilk, a little at a time, and using your hands, work it into the dry ingredients just enough to make a dough come together. If it seems dry, you can add up to 2 tablespoons more; this will depend on the humidity and the type of flour that you use. Be careful not to overwork or over-handle the dough, or the biscuits will be tough.
Transfer the dough to a lightly floured surface and pat into a thickness of about ½-inch. Using a 1-inch round cookie cutter, cut out 12 biscuits. Place the biscuits on a baking sheet and bake until golden on top and lightly browned on the bottom, 10 to 12 minutes. Serve warm.
Makes 12 mini-biscuits