Emeril's Bbq Shrimp

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 lbs shrimp, in their shells medium large about 42
• 2 tablespoons emeril's original essence
• 1 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 1/4 cup onion, chopped
• 2 tablespoons garlic, minced
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• 1/2 cup worcestershire sauce
• 1/4 cup wine (dry )
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• chives, chopped

Recipe

• 1 peel the shrimp, leaving only their tails attached. (i use zipper back shrimp).
• 2 reserve the shells, sprinkle the shrimp with 1 tablespoon of the essence, and half teaspoon of the black pepper. use you hands to coat the shrimp with the seasonings. refrigerate the shrimp while you make the sauce base.
• 3 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.
• 4 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.
• 5 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.
• 6 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 over rice. garnish with chopped chives.