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Get ready to salivate!
Top Chef New Orleans kicks off tomorrow at 10/9c. But instead of ordering Chinese or pizza while you watch the premiere, we've got the perfect recipe to serve up. Our own Emeril Lagasse shares his favorite recipe for barbecued shrimp and rosemary biscuits—a dish her prepared for our Top Chef premiere party last week in New Orleans.
Mouth watering yet? Check out a photo of the delectable dish and the simple instructions to prep for tomorrow. Enjoy!
Barbecued Shrimp and Rosemary Biscuits
Makes 4 to 6 servings
2 pounds medium (21-24 count) raw shrimp in their shells
1 tablespoon Emeril’s Original Essence or Creole Seasoning (recipe follows)
½ teaspoon freshly ground black pepper
¼ cup Barbecue Sauce Base (recipe follows)
1 tablespoon vegetable oil
12 Rosemary Biscuits (recipe follows)
1 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
Peel and devein the shrimp, leaving only their tails attached. (Reserve the shells, if desired, to make the shrimp stock.) Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while making the sauce base and biscuits.
Heat the oil in a large skillet over high heat. Add the seasoned shrimp and cook, stirring, until they begin to turn pink, about 2 minutes. Add the cream and barbecue sauce. Reduce the heat to medium-high and simmer, stirring, until reduced by half, about 3 minutes. Transfer the shrimp to a platter with tongs. Gradually whisk the butter into the sauce. Remove from the heat.
Place 2 or 3 biscuits on each plate. Divide the shrimp among the biscuits and top each serving with 1/3 to ½ cup of the sauce. Serve immediately.
Recipe courtesy Emeril Lagasse, from From Emeril’s Kitchens: Favorite Recipes from Emeril’s Restaurants, HarperCollins Publishers, 2003, copyright MSLO, Inc., all rights reserved.
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