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Feb 26 - 26, 2017
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BACCHUS BASH 2017

Feb 26 - 26, 2017
----BACCHUS BASH 2017---- FREE - Mardi Gras Block Party February 26, 2017… more

CANO & PhotoNOLA…

Feb 26 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

International House…

Feb 26 - 27, 2017
To many, Mardi Gras means purple, green and gold blinking beads and kegs of… more

Joe Krown Trio +…

Feb 26 - 26, 2017
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Mardi Gras Bourbon…

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New Orleans Museum of…

Feb 26 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

Second FRIDAY…

Feb 26 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

Terrance Osborne…

Feb 26 - 26, 2017
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31st Annual Riverwalk…

Feb 27 - 27, 2017
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David Hansen's Garden…

Feb 27, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Lundi Gras with New…

Feb 27 - 27, 2017
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Monday Blues

Feb 27, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

The Irish House…

Feb 27, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Feb 27 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Feb 27, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

Clarence John…

Feb 28 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Feb 28 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Singer/Songerwriter…

Feb 28, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Mar 01, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Ashé & Congo Square…

Feb 26 - 26, 2017
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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