Food Network publishes a recipe for New Orleans BBQ shrimp by Emeril Lagasse. The recipe calls for large gulf shrimp, along with ingredients such as onions, garlic, lemons, Worcestershire sauce, white wine, heavy cream and butter. The full recipe is available at FoodNetwork.com.
Peel all but the tails of 3 pounds of large gulf shrimp, and set the peeled shells aside. Season the shrimp with 1 tablespoon of Creole seasoning and fresh cracked black pepper. Mix well, cover and set in the refrigerator.
Heat 1 tablespoon of olive oil in a large pot, add 1/4 cup of chopped onions and 2 tablespoons of minced garlic to the pot, and saute for one minute. Add the shrimp shells to the pot, along with 1 tablespoon of Creole seasoning, 3 bay leaves and 3 peeled and sectioned lemons. Add 2 cups of water, 1/2 cup of Worcestershire sauce, 1/4 cup of dry white wine, 1/4 teaspoon of salt and ground black pepper to the pot. Stir and simmer for 30 minutes. Allow to cool for 15 minutes, and then strain the liquid into a small saucepan. Boil over high heat for about 15 minutes until the sauce becomes thick and syrupy, and then set aside.
Add 1 tablespoon of olive oil to a large skillet over high heat, add the shrimp and saute for two minutes. Add 2 cups of heavy cream and the barbecue sauce to the pan, stir and simmer for a few minutes. Transfer the shrimp to a platter, and whisk 2 tablespoons of butter into the remaining sauce. Pour the sauce over the shrimp, and garnish with chopped chives. Serve with Southern biscuits.