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Art is the Driving…

Dec 3 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Backyard Grooves

Dec 03, 2016 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Celebration in the…

Dec 03, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christian Marclay's…

Dec 3 - 4, 2016
THE CLOCK by Christian Marclay comes to New Orleans! Never before exhibited in… more

Christmas New Orleans…

Dec 3 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Clarence John…

Dec 03, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Court of Two Sisters…

Dec 3 - 3, 2016
Join us for the  Jazz Brunch with Santa! There will be  both the Jazz… more

Double Dose

Dec 03, 2016 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Exhibition to feature…

Dec 03, 2016 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Historic New Orleans…

Dec 03, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Gingerbread…

Dec 3 - 3, 2016
Reserve Seats to Red Fish Grill's Annual Gingerbread House Building Workshops… more

Holiday Home and…

Dec 3 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

Holiday Print Sale

Dec 3 - 3, 2016
Please join us on Saturday, December 3rd for a Holiday Print Sale. All work… more

Jambalaya, the Musical

Dec 3 - 3, 2016
‘JAMBALAYA, the MUSICAL’ , a new musical by award-winning creator… more

Jefferson Performance…

Dec 3 - 11, 2016
The Ultimate Christmas Show (Abridged) is a fast paced, hysterical, whimsical… more

Krewe of Jingle Parade

Dec 3 - 3, 2016
Back for its ninth year, New Orleans' official holiday parade, the "Krewe… more

Magazine St. Holiday…

Dec 3 - 18, 2016
Dat Dog’s Magazine Street location will also transform during the first… more

Mama's Music

Dec 03, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

Miracle on Fulton…

Dec 3 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

Modgun by Robert…

Dec 3 - 18, 2016
The public is invited to tour the newly installed ModGun by Robert Tannen, the… more

Art is the Driving…

Dec 3 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
OVG Guide Widget 1

Emeril's New Orleans Barbecued Shrimp with Petite Rosemary Biscuits

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.

Ingredients:

• 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

Ingredients:

• 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

 

Emeril's BBQ Shrimp