Emerilized Barbecued Shrimp With Petite Rosemary Biscuits

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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