On Air 05:00 - Homemark
Next 08:00 - Design for you

New Style New Orleans Barbecue Shrimp

New Orleans has always been a great food town, and nobody knows that better than Emeril Lagasse!  On this show Emeril takes us to some of his new favorite fresh New Orleans spots, Cochon Butcher and Crescent City Farmers Market, for some traditional and new ingredients.   Back in his kitchen, he use these ingredients to make dueling shrimp – a seared salad style and the new NOLA barbecue style, beer poached boudin with grain mustard, a dynamite charcuterie sandwich using housemade duck pastrami and andouille crusted black drum fish with pecan butter sauce served over quick sauteed spicy kale.  Ooo-wee, you will feel like you are in the French Quarter!

Prep time: 10 minutes Inactive Prep: 1 minute Cook: 5 minutes Total: 16 minutes

Yield 6 to 8 servings.

Ingredients

  • 3 pounds large gulf shrimp, heads on and in their shells
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 1/2 cup Worcestershire sauce
  • Juice of 2 lemons
  • 3 tablespoons unsalted butter
  • 2 tablespoons torn fresh flat-leaf parsley
  • Simple Croutons, (See Episode 1 for recipe)
  • 3/4 teaspoon Emeril’s Original Essence or Creole Seasoning, (See Episode 1 for recipe)

Directions

  • Peel the shrimp, leaving their heads attached. Sprinkle the shrimp with Creole seasoning, salt, and freshly ground black pepper. Use your hands to completely coat the shrimp with the seasonings.
  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the garlic. Deglaze the pan with wine and add the Worchestershire sauce and lemon juice. Cook for another 2 minutes. Add the torn parsley.
  • Remove the shrimp from the pan reserving the liquids. Return the pan to the flame and add the butter to combine. Pour the sauce over the waiting shrimp. Garnish with homemade croutons and enjoy.