Fat Catz' New Orleans Style Barbeque Shrimp - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Fat Catz' New Orleans Style Barbeque Shrimp

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Ingredients:

  • 3 pounds large Gulf shrimp, in their shells
  • Cracked black pepper
  • 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
  • 2 cups heavy cream
  • 2 tablespoons butter
  • 1 tablespoon chopped chives
  • 2 tablespoons EMERILíS CREOLE SEASONING:
  • 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

Directions:

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 sauté 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 sauté 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.
 
Yield: 4 servings

 

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