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1
Peel and devein the shrimp, leaving their tails attached.
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2
Reserve the shells, if desired, to make the shrimp stock for the Barbeque Sauce Base.
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3
Season the shrimp with the Essence and black pepper, tossing to coat evenly.
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4
Cover and refrigerate while you make the sauce base and biscuits.
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5
Heat the oil in a large skillet over high heat.
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6
Add the seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 minutes.
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7
Add the cream and Barbecue Sauce Base, reduce the heat to medium high, and simmer, stirring, until reduced by half, about 3 minutes.
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8
Transfer the shrimp to a platter with tongs.
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9
Over medium low heat, gradually whisk the butter into the sauce.
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10
Remove from the heat.
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11
Place 2 or 3 biscuits on each plate.
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12
Divide the shrimp among the biscuits, and top each serving with the sauce.
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13
Serve immediately.
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14
Combine all ingredients thoroughly.
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15
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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16
Heat the olive oil in a medium heavy saucepan over medium-high heat.
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17
Add the onions, salt, pepper, and bay leaves and cook, stirring, until the onions are soft, about 2 minutes.
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18
Add the garlic, lemons, and white wine and cook for 2 minutes.
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19
Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat.
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20
Reduce the heat to medium-low and simmer until the sauce is reduced to 1/2 cup, about 1 hour and 15 minutes.
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21
Strain the sauce through a fine-mesh strainer into a clean container, pressing on the solids with the back of a spoon.
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22
Set aside until needed.
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23
The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.
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24
Preheat the oven to 450 degrees F.
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25
Sift the dry ingredients into a large bowl.
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26
Work the butter into the flour with your fingertips or a fork until the mixture resembles coarse crumbs.
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27
Stir in the rosemary.
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28
Add 1/2 cup of the buttermilk a little at a time, using your hands to work it in just until incorporated and a smooth ball of dough forms.
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29
Add up to additional 1/4 cup buttermilk if necessary, being very careful not to overwork the dough or the biscuits will be tough.
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30
On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and 1/2-inch thick.
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31
Using a 1-inch round cookie cutter, cut out 12 biscuits.
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32
Place the biscuits on a medium baking sheet.
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33
Bake until golden on top and lightly browned on the bottom, 10 to 12 minutes.
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34
Serve warm.
