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["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"
