Ingredients

Ingredients

• 2 pounds medium-large shrimp in their shells, about 42
• 2 tablespoons Essence, recipe follows
• 1 teaspoon freshly ground 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
• 12 Petite Rosemary Biscuits, recipe follows
• Chopped chives, to garnish

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 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

FOR THE PETITE ROSEMARY BISCUITS:

• 1 cup bleached all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt

• 3 tablespoons unsalted butter, diced and chilled
• 1 tablespoon minced fresh rosemary leaves
• 1/2 cup buttermilk, or as needed

Description

Cooking Channel Serves Up This Emerilized Barbecued Shrimp With Petite Rosemary Biscuits Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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