New Orleans is known for its incredible cuisine and outrageously talented chefs, and this holiday season, one of our most famous and skilled chefs, Emeril Lagasse, is in the spirit of giving. He has released a free downloadable holiday cookbook, and it is packed with top-notch New Orleans recipes. One of our favorites is his Barbecued Shrimp and Rosemary Biscuits, and we just had to share the recipe with you here. Spice up your holiday party menu with this dish that your friends and family are sure to love. Cooking tips from Emeril Lagasse are sacred, so I wouldn’t pass this up if I were you. Happy holiday cooking to you and yours!
- 2 pounds medium (21-24 count) raw shrimp in their shells
- 1 tablespoon Emeril’s Original Essence or Creole Seasoning 1⁄2 teaspoon freshly ground black – Pepper
- 1⁄4 cup Barbecue Sauce Base
- 1 tablespoon vegetable oil
- 12 Rosemary Biscuits (download cookbook for recipe)
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cut into pieces
Peel and devein the shrimp, leaving only their tails attached. (Reserve the shells, if desired, to make the shrimp stock.) Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while making the sauce base and biscuits.
Heat the oil in a large skillet over high heat. Add the seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 minutes. Add the cream and barbecue sauce. Reduce the heat to medium-high and simmer, stirring, until reduced by half, about 3 minutes. Transfer the shrimp to a platter with tongs. Gradually whisk the butter into the sauce. Remove from the heat.
Place 2 or 3 biscuits on each plate. Divide the shrimp among the biscuits and top each serving with 1/3 to 1⁄2 cup of the sauce. Serve immediately.