New Style New Orleans Barbecue Shrimp
- 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, recipe follows, for serving
- Simple Croutons
- 1 French baguette, preferably day-old, cut into 12-inch dice (about 12 ounces)
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon Emeril's Original Essence or Creole Seasoning, recipe follows
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
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.
Yield 6 to 8 servings
For the croutons:
Preheat the oven to 300 degrees F.
Combine the diced bread, olive oil, Creole seasoning, salt, and pepper in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, or until the bread cubes are crisp all the way through and golden, 25 to 30 minutes. Remove the bread from the oven and set aside to cool completely. Store the croutons in an airtight container at room temperature.
For the Essence:
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.