Beaman Family, Meats
2 lbs. medium-large shrimp in their shells, about 42
3 lemons, peeled and sectioned
2 c. water
2 T. creole seasoning (Emeril's or Prudhomme's)
1/2 c. Worcestershire sauce
16 turns freshly ground black pepper
1/4 c. dry white wine
1/4 t. salt
2 T. olive oil
1/4 c. chopped onions
2 T. minced garlic
2 c. heavy cream
3 bay leaves
2 T. unsalted butter
Peel the shrimp, leaving only their tails attached. Reserve the shells, sprinkle the shrimp with 1 T. creole seasoning and 8 turns of the black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 T. of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining 1 T. creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 c. 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 T. of barbecue sauce base.
Stop and smell the aroma.
Heat the remaining 1 T. of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes.
Add the cream and all of the barbeque base. Stir and simmer for 3 to 5 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 c.
To serve 4, allow 1/2 c. of sauce, about 10 shrimp. Serve with freshly baked canned biscuits.