INSTRUCTIONS
1
Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Add the cream and all of the barbecue sauce. Stir and simmer for 3 minutes.
8
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.
