Two years ago, Bryan and I visited Emeril Lagasse’s restaurant Table 10 in Vegas. Bryan looked at the menu and said he would order the shrimps. New Orleans BBQ Shrimps? What kind of flavors can that be? I have never been to New Orleans or eaten any New Orleans style food. In my mind, New Orleans food is spicy, so I was a little skeptical. When I had a bite of the shrimps, BAM! BAM! BAM! Packed with flavors and not spicy at all. The sauce was creamy. Some incredible flavors! We just couldn’t stop eating and wished there were more.
The 2nd time we had this dish was in Ruth’s Chris Steak House with my parents. Bryan saw the shrimps on the menu and he insisted we had to order it for appetizer. We did and we were so glad we did. If you have been to Ruth’s Chris, you know the portion is big. But we still couldn’t resist to finish all the bread by soaking them into that rich and buttery shrimp sauce. We wiped out every last drop of it. The waiter saw us and said he would go to the kitchen and bring us more sauce and bread. Along with the huge steaks, of course, we left the restaurant carrying our stomaches with no regrets.
New Orleans BBQ shrimps have pretty much nothing to do with barbecue. The shrimps are seasoned with a blend of spices and marinated for a while. Paprika, garlic powder, onion powder, oregano, thyme and cayenne pepper, which is called creole seasoning. It is a seasoning commonly used in Louisiana Creole cuisine, like jambalaya and gumbo. The sauce is the key to this successful dish. It is a reduction from white wine, Worcestershire sauce, shrimp shells, lemon, onion, garlic and bay leaf. Little tangy and savory. The marinated shrimps are sauteed slightly, and then cooked with the sauce reduction and cream. So rich and flavorful! Grab the biscuits and dip away! The rosemary pairs great with the creamy sauce.
Now, go and get all these ingredients! There maybe a lot more work than you hope to, but totally worth it! This is a dish you don’t want to miss!
New Orleans BBQ Shrimps with Mini Rosemary Biscuits (Adapted from Emeril Lagasse)
2 servings of shrimps and 12 one-inch biscuits
– 1 pound large shrimps in shells
– 1 tablespoon Creole seasoning
– 1 tablespoon olive oil
– 3 tablespoons onions (chopped)
– 1 tablespoon garlic (minced)
– 1 bay leaf
– 1½ lemon (peeled and sectioned)
– 1 cup water
– ¼ cup Worcestershire sauce
– 2 tablespoons dry white wine
– 1/8 teaspoon salt
– 1¼ cup heavy cream
– 1 tablespoon chives (finely chopped)
– ground black pepper
– 2½ teaspoons paprika
– 2 teaspoons salt
– 2 teaspoons garlic powder
– 1 teaspoon ground black pepper
– 1 teaspoon onion powder
– 1 teaspoon cayenne pepper
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
Mini Rosemary Biscuits:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/8 teaspoon baking soda
– ½ teaspoon salt
– 3 tablespoons cold unsalted butter (cut into 1/2-inch cubes)
– ¾ tablespoon fresh rosemary leaves
– ½ cup buttermilk (maybe a bit more)
- Peel the shrimps, but leave the tails attached. Devein the shrimps. Reserve the all the shells and set aside.
- In a medium bowl, add the shrimps and ½ tablespoon Creole seasoning. Season with extra ground black pepper. Toss everything together with hands. Cover with plastic wrap and keep in the fridge.
- In medium pot over high heat, warm ½ tablespoon olive oil. Add the onion and garlic and cook for 1 minute. Add the shrimp shells, ½ tablespoon Creole seasoning, bay leaf, lemon pieces, water, Worcestershire, white wine, and salt. Season with ground black pepper. Stir well and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from heat and let it cool for 15 minutes. Strain into a small pot. Discard the shells mixture. Place the small pot over high heat. Bring to a boil and reduce to about 3 – 4 tablespoons sauce base, about 15 minutes. Remove from heat and set aside.
- Meanwhile, preheat the oven to 400˚F (200˚C).
- In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Add the butter cubes. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles course crumbs. Add rosemary. Slowly add ½ cup buttermilk and work with hands until the milk is thoroughly incorporated and the dough just holds together. If the dough is too dry, add 1 tablespoon buttermilk at a time until the dough comes together. Do not overwork the dough.
- Transfer the dough to a lightly floured flat surface. Pat the dough into a circle about ½-inch thick. With a round 1-inch cookie cutter, cut out 12 rounds by pressing straight down to the dough.
- Place the biscuits on a large baking sheet, spacing 1 inch apart. Bake in the oven for 10 – 12 minutes or until golden brown on top.
- Back to the shrimps, in a large pan over high heat, warm ½ tablespoon olive oil. Add the shrimps and cook for 2 minutes, stirring occasionally. Add the heavy cream and all the sauce base. Stir and simmer for 3 minutes. Transfer the shrimps to serving plates. Top with extra sauce and chives. Serve immediately with biscuits.
- I couldn’t find fresh rosemary in supermarket, so I substituted with dried rosemary. Just 1 teaspoon is enough. Break them up finely.
- Work the biscuit dough as fast as possible. You do not want the butter to melt.
- When cutting biscuits, press straight down. Twisting will ruin the layers and reduce overall rise.