BBQ Shrimp | Emeril Lagasse
On the menu at his restaurant in New Orleans since day one, BBQ Shrimp is a recipe
so essential to Emeril that he wanted to create a version for the home cook.
BBQ SHRIMP
SERVES 4 AS AN APPETIZER
“Barbecue shrimp” originated at Pascal’s Manale Restaurant & Bar in New Orleans in the 1950’s and became hugely popular. When I was getting ready to open Emeril’s, I developed my own white tablecloth version, with a kicked-up flavor base that simmered for hours. It’s still a signature dish at Emeril’s. Here I simplify my interpretation for the home cook, served with jalapeno biscuits.
SHRIMP
24 large head-on shrimp (about 2 pounds), peeled and deveined, tails left on, shells and heads reserved.
1 tablespoon cracked black peppercorns
2 teaspoons Emeril’s Essence (recipe follows)
1 ½ teaspoons chopped fresh rosemary
3 tablespoons olive oil
1 cup dry white wine
3 cups water
¾ cup Worcestershire sauce
Juice from 2 lemons (about ¼ cup)
½ cup chopped onion
1 tablespoon minced garlic
1 tablespoon hot sauce
¼ cup (½ stick) unsalted butter, cut into 8 pieces
Jalapeno Biscuits, for serving (recipe follows)
In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon Essence, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
Heat 1 tablespoon oil in a 12-inch skillet over high heat. Add the shrimp shells and heads, the remaining ½ tablespoon pepper and 1 teaspoon Essence, and cook, stirring a few times, for 3 minutes. Add wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
Heat a 14-inch skillet over high heat. Add remaining 2 tablespoons of oil, then shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with jalapeno biscuits, if desired.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
JALAPENO BISCUITS
MAKES 12 BISCUITS
1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¼ cup cold unsalted butter, cut into small pieces
2 tablespoons chopped seeded jalapeno pepper
¼ cup buttermilk, or as needed
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Sift dry ingredients into a small bowl. Work the butter into the flour with a fork until the mixture is crumbly. Stir in the jalapeno. Mix in the buttermilk a little at a time, adding just enough so that it comes together into a smooth ball of dough. Do not overwork the dough.
On a lightly floured work surface, roll dough into a 7-inch round, ½ inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits. Transfer the rounds to the baking sheet. Bake until the tops are golden and the bottoms browned, about 15 minutes. Serve warm.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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This is a recipe for Cajun Style Fried Shrimp served with a spicy Cocktail Sauce and Tartar sauce. The shrimp are cooked to crispy perfection on the outside with a spiced cornmeal and corn flour batter. The outer coating sticks because of a seasoned flour and mustard spiced glue. Instructions for cocktail sauce and 100% homemade tartar sauce round out the video.
Give this good luvin from the oven recipe for CAJUN STYLE FRIED SHRIMP WITH SPICY COCKTAIL SAUCE AND TARTAR SAUCE a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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2 pounds (14 count) GULF SHRIMP
3 tablespoon CREOLE SEASONING
1 teaspoon CAYENNE PEPPER
½ cup ALL-PURPOSE FLOUR
1 teaspoon Creole seasoning
2 teaspoons MUSTARD FLOUR
1 large EGG
½ - ¾ cup WHOLE MILK
1 cup CORN FLOUR
1/2 cup CORN MEAL
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½ CUP CHILI SAUCE
1 tablespoon WORCESTERSHIRE SAUCE
¼ teaspoon GRATED SHALLOT
1 teaspoon LEMON JUICE
¼ teaspoon CREOLE MUSTARD
1 teaspoon GRATED CELERY
¼ teaspoon CREOLE SEASONING
1 teaspoon DARK BROWN SUGAR
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1 EGG
1 teaspoon LEMON JUICE
1 teaspoon MIRIN VINEGAR
1 tablespoon DIJON MUSTARD
¾ cup VEGETABLE OIL
¼ - ½ teaspoon TABLE SALT
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½ cup HOMEMADE MAYONNAISE
½ teaspoon CREOLE SEASONING
¼ teaspoon CAYENNE PEPPER
½ teaspoon SWEET PAPRIKA
¼ teaspoon WHITE PEPPER
1 teaspoon SHALLOT, GRATED
3 tablespoons BREAD & BUTTER PICKLES, chopped
¼ teaspoon DRIED DILL
½ teaspoon GRANULATED SUGAR (optional)
Low Country Boil! (Cook Your Shrimp Perfect)
Great way to enjoy a southern dish! Low Country Boil.
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Delicious Low Country Boil!
Fill a large stock about 2/3 full
and bring to a boil and then add:
1/2 cup of Old Bay Seasoning
1 large onion cut into 4 chunks
2 small lemons cut in half (squeeze in some juice)
Then add about 10 to 12 small red or gold potatoes
Boil for 10 minutes / Then add 10 to 12 pieces of sweet
corn. Cook for 10 more minutes. Then add a package of
Andouille Sausage (about 1 lb.) cut into 1 inch pieces.
Cook for 10 more minutes.
When the sausage gets to the last 3 minute of it's
cooking time (In a separate pot of boiling water) add
1/4 cup Old Bay seasoning and 1 lb. of Raw Shell on
shrimp. Cook for about 2 & 1/2 minutes but no more
then 3 minutes Max! Shrimp will melt in your mouth!
Take everything out of both pots and serve on a large
tray or just on a bed of newspapers. Sprinkle on a light
dusting of Old Bay seasoning over everything!
Now squeeze some lemon over the shrimp!
Serve with melted butter! Enjoy!
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