UPDATE: NOLA BBQ Gulf Shrimp

So I tried out the recipe for Emeril's BBQ Gulf Shrimp and boy did it take a lot of effort. Lots of simmering and reducing...oh my. In the end, it turned out quite tasty although a little diluted I thought (I'll use less of the cream next time). Also, I'll try using smaller shrimp so each bite has more of a BBQ coating on it.

Here's how it's supposed to look (Emeril's version), although what we ended up with was lighter and soupier.


I also found this pared down recipe for the sauce, which sounds like it's worth a try (and explains how the shrimp got to our table in ten minutes at the restaurant).

What You'll Need For The Barbecued Shrimp:

• 1 tsp. Creole seasoning
• 1 tsp. black pepper
• 2 oz. barbecue base
• 1/2 cup heavy cream
• 1 tbsp. butter

What You'll Need For The Barbecue Base:

• 1/2 cup extra virgin olive oil
• 10 cloves garlic, minced
• 3 bay leaves
• 1/4 cup Lea & Perrins Worcestershire Sauce
• 1 tablespoon Emeril's Essence
• 1/2 teaspoon cayenne
• 2 tsps. fresh oregano
• 1 tsp. salt
• The juice of two lemons

Let's Cook:

You're going to start by making the barbecue base.

Take the ingredients listed above, put them in a saucepan and reduce on low to medium heat.

It's not too spicy, but it has a lot of flavor.

Also, add creole seasoning, black pepper, the barbecue base, a little bit of heavy cream and a little bit of butter.

Sear off the shrimp in a pan on medium heat. Let them cook on each side for about two minutes.

Now add a little bit of heavy cream.

Then you're going to use the extraction or barbecue base until it turns into a nice coffee color.

Finish with a little bit of butter. It's a very simple dish and very quick.