Source:

Terri McK

Serves/Makes:4

Ingredients

• 2 lbs (.9 kg). medium large shell shrimps, about 42
• 2 tbsp (30 ml) Creole Seasoning
• 16 turns of freshly ground pepper
• 2 tbsp (30 ml) olive oil
• 1/4 cup (60 ml) chopped onions
• 2 tbsp (30 ml) minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups (475 ml) water
• 1/2 cup (125 ml) Worcestershire sauce
• 1/4 cup (60 ml) dry white wine
• 1/4 tsp (1 ml) salt
• 2 cups (475 ml) heavy cream
• 2 tbsp (30 ml) butter
• 12 petite rosemary biscuits
• 1 tbsp (15 ml) olive oil

Preparation

• Peel shrimp leaving on tails (reserve shells).
• Sprinkle shrimp with Creole seasoning and 8 turns of pepper using hand to coat shrimp.
• Refrigerate shrimp and make sauce.
• Heat oil in pot over high heat.
• Add onion and garlic, saute 1 minute.
• Add reserved shells, bay leaves, remaining seasonings, lemons, water, Worcestershire, wine, salt, and pepper.
• Stir well and bring to boil.
• Cook until syrupy and dark brown, about 15 minutes.
• Reduce heat, cook 30 minutes.
• Allow to cool 15 minutes.
• Strain into small saucepan (1 1/12 cups)
• Place over heat, bring to boil, cook until thick, and syrupy (makes about 4 tbsp (60 ml) to 5 T barbecue base).
• Heat remaining 1 tbsp (15 ml) oil in large skillet.
• Add seasoned shrimp and saute, shake skillet for 2 minutes.
• Add cream and all barbecue base, simmer 3 minutes.
• Remove shrimp to warm platter.
• Wisk butter into sauce, remove from heat.
• Spoon sauce over shrimp and serve on biscuits.

Comments

Wonderful look as well as flavor.