New Orleans-Style BBQ Shrimp

Adapted from Emeril Lagasse

3 lbs large Gulf shrimp, in their shells
2 Tbsp Creole seasoning
Cracked black pepper
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/4 cup chopped onions
2 Tbsp 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 tsp salt
2 cups heavy cream
2 Tbsp butter
1 Tbsp chopped chives, for garnish

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 Tbsp Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base. Heat 1 Tbsp 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, remaining Creole seasoning, 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 heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1½ cups. Place over high heat, bring to a boil and cook until thick, syrupy, and dark brown for about 15 minutes. This 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 sauce. 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. Delicious served with biscuits or rice.

Allergy Warning: Contains fish and shellfish