NEW ORLEANS-STYLE BARBECUED SHRIMP WITH ROSEMARY BISCUITS
These shrimp aren't really barbecued on a grill. Instead, this my take on a classic New Orleans dish, where whole shrimp are baked in butter, olive oil, and spices. When I opened Emeril's we took the dish up another notch and created this amazingly rich sauce for sautéed shrimp. Once you make the barbecue base, it will keep for a month, tightly covered in the refrigerator. Try the same sauce with oysters by first making the sauce in a sauce pan and adding the oysters after the sauce has reduced enough to coat the back of a spoon.
2 pounds medium (21-24 count) raw shrimp in their shells
1 tablespoon Emeril's Original Essence or Creole Seasoning
½ teaspoon freshly ground black pepper
¼ cup Barbecue Sauce Base
1 tablespoon vegetable oil
12 Rosemary Biscuits
1 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
Peel and devein the shrimp, leaving only their tails attached. (Reserve the shells, if desired, to make the shrimp stock.) Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while making the sauce base and biscuits.
Heat the oil in a large skillet over high heat. Add the seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 minutes. Add the cream and barbecue sauce. Reduce the heat to medium-high and simmer, stirring, until reduced by half, about 3 minutes. Transfer the shrimp to a platter with tongs. Gradually whisk the butter into the sauce. Remove from the heat.
Place 2 or 3 biscuits on each plate. Divide the shrimp among the biscuits and top each serving with 1/3 to ½ cup of the sauce. Serve immediately.
Yield: Makes 4 to 6 servings
Barbecue Sauce Base:
1 tablespoon olive oil
½ cup finely chopped yellow onions
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3 bay leaves
1 tablespoon minced garlic
3 lemons, peeled, white pith removed, and quartered
½ cup dry white wine
2 cups Shrimp Stock
1 cup Worcestershire sauce
Heat the olive oil in a medium, heavy saucepan over medium high heat. Add the onions, salt, pepper, and bay leaves, and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic, lemons, and white wine, and cook for 2 minutes. Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced to ½-cup, about 1 hour and 15 minutes.
Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon. Set aside until needed. (The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.)
Yield: Makes about ½ cup
1 cup all purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon salt
3 tablespoons unsalted butter
½ to ¾ cup buttermilk
Preheat the oven to 400 degrees F.
Sift the dry ingredients and rosemary into a large mixing bowl. Work the butter into the flour mixture with your fingers or a fork until the mixture resembles coarse crumbs. Add ½ cup of the buttermilk, a little at a time, using your hands, to work it in just until thoroughly incorporated and a smooth ball of dough forms. Add up to an additional 1/4 cup buttermilk if the mixture is too dry, being very careful not to overwork or over-handle the dough, or the biscuits will be tough.
On a lightly floured surface, pat the dough into a circle about 7-inches in diameter and ½-inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits.
Place the biscuits on a large baking sheet. Bake until golden on top and lightly brown on the bottom, 10 to 12 minutes. Serve warm.
Yield: Makes 12 mini-biscuits