Tuesday, February 18, 2014

New Orleans Barbecue Shrimp

Our family is infatuated with the Olympics.  The kids like watching all the sports and I like watching the progress on Bob Costas’ eye.  Poor thing, the Olympic platform and the world is watching his eye.  Some of my favorites tweets listed on Rantlifestyle.com include: “these Bob Costas jokes are getting cornea and cornea”, “much like the 5th Olympic ring, Bob Costas eye has yet to open”, “on Russian TV, Costas’ eye looks completely normal”, “Bob Costas got a red Ryder BB gun for Christmas” and “Costas may want to work over at CBS.  They have one eye too.”  Glad you are back Bob!

Maybe he accidentally got some of this sauce in his eye.  It has a real kick to it!  The first time I made it (the family reunion where 5 of us ended up with the flu), the shrimp was devoured before I could take a picture.  I had more success on Valentine’s Day – eating and picture taking.  This recipe is from Emeril and this, or similar recipes, was recommended by three separate friends/food connoisseurs - thanks Lauren, Heidi and Carol!  

New Orleans Barbecue Shrimp

  1. 3 pounds large Gulf shrimp (recipe recommends shells on; I bought shelled and deveined)
  2. 2 tablespoons Creole seasoning, recipe follows or store bought in the spice aisle
  3. Cracked black pepper
  4. 2 tablespoons olive oil
  5. 1/4 cup chopped onions
  6. 2 tablespoons minced garlic
  7. 3 bay leaves
  8. 3 lemons, peeled and sectioned
  9. 2 cups water
  10. 1/2 cup Worcestershire sauce
  11. 1/4 cup dry white wine
  12. 1/4 teaspoon salt
  13. 2 cups heavy cream
  14. 2 tablespoons butter
  15. 1 tablespoon chopped chives (optional)
  16. Loaf of French baguette

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. (Too much work for me, I bought the deveined and shelled shrimp from the fish market).  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 (if using them), 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 or a slotted spoon, leaving the sauce in the pan and then 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. Serve with crusty french baguette. Garnish with chopped chives (optional).

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  1. 2 1/2 tablespoons paprika
  2. 2 tablespoons salt
  3. 2 tablespoons garlic powder
  4. 1 tablespoon black pepper
  5. 1 tablespoon onion powder
  6. 1 tablespoon cayenne pepper
  7. 1 tablespoon dried oregano
  8. 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup; recipe will use 2 T so I cut the recipe above in half and still had some seasoning left over.

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