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| BARBECUED SHRIMP AND ROSEMARY BISCUITS |
| 4 to 6 Servings |
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| INGREDIENTS |
2 lbs Medium Raw Shrimp in their Shells
1 T Emeril’s Original Essence
1/2 t Freshly Ground Black Pepper
1/4 c Barbecue Sauce Base, recipe below
1 T Vegetable Oil
12 Rosemary Biscuits, recipe below
1 c Heavy Cream
2 T Unsalted Butter, cut into pieces
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| METHOD |
| Peel and devein the shrimp, leaving only their tails attached.
(Reserve the shells, if desired, to make the shrmp stock.)
Season the shrimp with the Essence and black pepper,
tossing to coat evenly.
Cover and refrigerate while making the sauce base and
biscuits.
Heat the oil in a large skillet over high heat.
Add the seasoned shrimp and cook, stirring until they begin
to turn pink, about 2 minutes.
Add the cream and barbecue sauce.
Reduce the heat to medium-high and simmer, stirring until
reduced by half, about 3 minutes.
Transfer the shrimp to a platter with tongs.
Gradually whisk the butter into the sauce.
Remove from the heat.
Place 2 to 3 biscuits on each plate.
Divide the shrimp among the biscuits and top each serving
with 1/3 to 1/2 cup of the sauce.
Serve immediately |
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