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  • Writer's pictureTommy Centola

Emeril’s BBQ Shrimp

Updated: Jan 3, 2020

Today is officially the last day of Summer.  Children are returning to school. Today most people are having their last big BBQ.  New Orleans is not known for their BBQ.  However, one of New Orleans best known dishes is BBQ Shrimp. Here is one of the top three recipes, Emerils. Happy Labor Day!

  1. 3 pounds large Gulf shrimp, in their shells

  2. 2 tablespoons Creole seasoning

  3. Cracked black pepper

  4. 2 tablespoons olive oil

  5. 1/4 cup chopped onions

  6. 2 tablespoons minced garlic

  7. 3 lemons, peeled and sectioned

  8. 2 cups water

  9. 1/4 cup dry white wine

  10. 1/4 teaspoon salt

  11. 2 tablespoons butter

  12. Traditional southern Biscuits, recipe follows

  13. 1 tablespoon chopped chives


Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and 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. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.


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