RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3235
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| Recipe Name: |
Emerilized Barbecued Shrimp - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Garnish with chopped chives and small rosemary biscuits if desired. |
| Comments: |
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Ingredients:
2 Tablespoons oil, olive
0.5 Cup worcestershire sauce
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Directions:
Peel the shrimp and devein, leaving only their tails attached. Reserve the shells, sprinkle the shrimp with half the Creole seasoning and about 8 turns of a pepper grinder. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shells, the remaining Creole seasoning, bay leaves, lemons, water, Worcestershire, wine and salt and pepper. Stir well and bring to a boil.
Reduce heat and simmer for 30 minutes. Remove from heat and allow to cool, about 15 minutes, and strain into a small saucepan. This should yield about 1 ½ cups. Place over high heat, bring to a boil and cook until syrupy and dark brown, about 15 minutes. Heat remaining olive oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and the barbecue base.
Stir and simmer for 3 minutes. Remove the shrimp to a warm platter and whisk the butter into the sauce. Remove from heat. Mound the shrimp in the center of the plate and spoon sauce over. |
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| Nutrition per Serving: |
| Calories: |
526 |
Total Carbs: |
19.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
365.0 |
Fat: |
29.5 |
Protein: |
47.30 |
| Fiber: |
3.05 |
Sodium: |
402.08 |
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