Upcoming Events

|

“A Building With A…

Sep 29 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

Creole Italian…

Sep 29 - Oct 27, 2016
The Southern Food and Beverage Museum is pleased to announce its latest edition… more

David Hansen's Garden…

Sep 29, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

End of the Rainbow…

Sep 29 - 29, 2016
Come join for the exhibition of  End of the Rainbow, which is an extension… more

First Annual…

Sep 29 - Oct 4, 2016
Come out and learn the role the Black Panther Party played in the recovery of… more

Food Hop + Shop…

Sep 29 - 29, 2016
Spice up your Friday lunch hour in the heart of the CBD with Food Hop + Shop. … more

FREEMAN'S OWN: A…

Sep 29 - 29, 2016
Join writers Garnette Cadogan, Aminatta Forna, Honorée Fanonne Jeffers… more

Heart of the House

Sep 29, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Historic New Orleans…

Sep 29, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Jazz in the Park

Sep 29 - Nov 3, 2016
Jazz in the Park returns for its 10th season this fall running from September… more

Joy Theater Presents…

Sep 29 - 29, 2016
Join us for an epic night of music at the Joy Theater for The Bear Creek Bayou… more

Ogden Museum of…

Sep 29 - 29, 2016
Join Gregory Saunders for a demonstration of the non-traditional techniques and… more

Pippin

Sep 29 - Oct 2, 2016
In the carnival circus of Charlemagne’s crusades, the young prince Pippin… more

The Irish House…

Sep 29 - 29, 2016
Join us at the Irish House for O'Sullivans Ladies Night. Music with Roy Gele. more

Thursdays at Twilight…

Sep 29 - 29, 2016
Stroll through the New Orleans Botanical Garden at twilight, settle indoors at… more

Tujague's 160th …

Sep 29 - 29, 2016
Tujague's 160th anniversary  will offer  a Grand Finale Anniversary… more

Tujague’s 160th…

Sep 29 - 29, 2016
Tujague’s 160th anniversary celebrations this year have included soirees,… more

Ultimate Lindy Hop…

Sep 29 - Oct 3, 2016
Come experience the wonders of our magical traditional jazz, blues, and swing… more

Closing Celebration…

Sep 30 - 30, 2016
The New Orleans Workers' Center for Racial Justice and the New Orleans People's… more

FREEMAN'S OWN: A…

Sep 30 - 30, 2016
As a follow-up to the panel discussion and book signing with editor John… more

“A Building With A…

Sep 29 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… 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