Creole Barbecue Shrimp

By corlear

Chef’s Note: I was Emeril Lagasse’s sous chef at Commander’s Palace for four-and-a-half years. Following a meal at his own restaurant, Emeril’s, in New Orleans, I developed the Louisiana barbecue base for this popular jumbo shrimp dish. As a contrast, I also concocted a Texas Cornbread Pudding (see recipe) that has a jalapeño bite, and a refreshing Jicama Slaw (see recipe) to accompany the shrimp.

Chef’s Tips: We peel our jumbo shrimp, leaving the tail intact. Then we butterfly and devein each shrimp before sautéing it.

We make this recipe with sautéed oysters in place of the shrimp and serve over a nice fillet of grilled fish.

Ingredients

• 3/4 cup Barbecue Sauce Base (see recipe)
• 1/2 teaspoon vegetable oil
• 1/3 cup julienned red bell pepper
• 1/3 cup julienned poblano pepper
• 1/3 cup sliced yellow onion
• 3/4 teaspoon minced garlic
• 20 (16/20 per pound) headless shrimp, peeled and cleaned — sprinkled with a little Creole Seafood Seasoning (see recipe)
• 1/4 cup whipping cream

Details

Servings 4

Preparation

Step 1

Prepare Barbecue Sauce Base; reserve, keeping warm.

Heat oil in a large skillet over medium heat. Add red and poblano peppers, onion and garlic; sauté about 40 seconds. Add shrimp and saute 30 seconds. Stir in Barbecue Sauce Base.

Add cream and simmer 2 to 3 minutes, or until shrimp are cooked. If the sauce seems a little too spicy, add a little cream to tone it down.