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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