Emerilized Barbecued Shrimp with Petite Rosemary Bi

Name: Emerilized Barbecued Shrimp with Petite Rosemary Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

1
["Peel the shrimp, leaving only the last segment of their tails attached.", "Reserve the shells.", "Season the shrimp with 1 tablespoon of the Essence and half teaspoon of the black pepper.", "Toss to combine.", "Refrigerate the shrimp while you make the sauce base and biscuits.", "Heat 1 tablespoon of the oil in a large pot over high heat.", "Add the onions and garlic, and cook, stirring, for 1 minute.", "Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining black pepper.", "Stir well and bring to a boil.", "Reduce the heat and simmer for 30 minutes.", "Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan.", "There should be about 1 1/2 cups.", "Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.", "Makes about 4 to 5 tablespoons of the sauce base.", "Heat the remaining 1 tablespoon of oil in a large skillet over high heat.", "When the oil is hot, add the seasoned shrimp and cook, occasionally shaking the skillet, for 2 minutes.", "Add the cream and all of the sauce base.", "Stir and simmer for 3 minutes.", "Transfer the shrimp to a warm platter with tongs and whisk the butter into the sauce.", "Remove from the heat.", "Makes about 2 cups.", "Mound the shrimp in the center of a platter.", "Spoon the sauce over the shrimp and around the plate.", "Arrange the biscuits around the shrimp.", "Garnish with chopped chives.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1656

kcal

Calories

104

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 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, and more.

Yes, Emerilized Barbecued Shrimp with Petite Rosemary Biscuits falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Emerilized Barbecued Shrimp with Petite Rosemary Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions