Mario Batali's BBQ Shrimp
New Orleans-style BBQ shrimp in a Worcestershire cream sauce. The Creole seasoning is the same blend as Emeril's Essence Creole Seasoning (its own recipe). The file lists "2 Extra Virgin Olive Oil" without a unit; the steps use 1 tablespoon.
Ingredients
- 3 lb Shrimp, large Gulf shrimp, in their shells
- 2 tbsp Creole seasoning, Emeril's Essence blend, divided
- Black pepper, cracked
- 2 tbsp Olive oil, extra-virgin
- 1/4 cup Onion, chopped
- 2 tbsp Garlic, minced
- 3 Lemon, peeled and sectioned
- 2 cup Fish stock, shrimp stock made from the shells
- 1/2 cup Worcestershire sauce
- 1/4 cup White wine, dry
- 1/4 tsp Salt
- 2 cup Heavy cream
- 2 tbsp Butter
- 1 tbsp Chives, chopped
- Grits, or polenta, optional, for serving
Directions
- Peel the shrimp, leaving the tails on. Boil the shells in 2 cups water for the shrimp stock.
- Toss the shrimp with 1 tablespoon Creole seasoning and cracked pepper and refrigerate while you start the sauce.
- Heat 1 tablespoon oil in a large pot over high heat and saute the shrimp 2 minutes, shaking the pan. Remove and set aside.
- Saute the onions and garlic 1 minute. Add the Worcestershire, stock, cream, wine, chives and butter, season with salt and pepper and bring to a boil. Simmer 30 minutes, until thick, syrupy and dark brown.
- Toss the shrimp in the sauce and serve over grits or polenta, squeezing the lemon sections over before serving.