In honor of Mardi Gras, I cooked up some BBQ shrimp – New Orleans style. I spent a long weekend in New Orleans last spring and there’s one word that summed up the entire trip: delicious. It’s a great city with a wonderful culture and the food to back it up.
We ate our way across the city. And yes, we even went to one of Emeril’s restaurants, the Delmonico. Which, by the way, was recently featured on Top Chef (Go Carla!). This recipe comes from Emeril and is similar to the same dish we had at the restaurant. It’s quite rich and not what you would typically expect of a BBQ shrimp dish, especially if you’re used to eating BBQ shellfish in the mid-Atlantic region.
Continue to see the recipe.
New Orleans BBQ Shrimp Based on a recipe from Emeril Lagasse.
3 pounds large Gulf shrimp, in their shells
2 tablespoons Creole or Cajun seasoning
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt Black Pepper
2 cups heavy cream
Peel and devein the shrimp, leaving the tails. Reserve the shells. Coat the shrimp in creole seasoning and refrigerate while you make the sauce.
Add 1 tablespoon of oil to a large pot over high heat. Add the onions and garlic and saute for 1-2 minutes. Add the shrimp shells, bay leaves, lemons, water, Worcestershire sauce, wine, salt and pepper. Mix together and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from heat and allow to cool for 15 minutes. Strain liquid into a sauce pan. Bring to a boil over high heat and reduce for about 15 minutes, until the sauce is dark and syrupy. Remove from heat and mix in the cream.
Heat the remaining oil in a saute pan. Add the shrimp and cook for 2-3 minutes, flipping often. Stir in the sauce mixture and simmer for 3 more minutes.
Remove the shrimp and place on a platter. Pour the sauce over the shrimp. Serve with white rice.