Emeril's Delmonico Barbecued Shrimp with Rosemary Grit Cakes | Louisiana Kitchen & Culture

Ingredients

• 2 pounds medium-large shrimp, shell-on (21 count per pound)
• 2 tablespoons Emeril’s Essence
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped onions
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• 1/2 cup Worcestershire sauce
• 1/4 dry white wine
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• chives, chopped for garnish