Emeril’s New Orleans Barbecue Shrimp | Emerils.com

Ingredients

• 3 pounds large Gulf shrimp, in their shells
• Cracked 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 cup dry white wine
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• 1 tablespoon chopped chives
• 2 tablespoons Emeril's Essence or Creole Seasoning
• TRADITIONAL SOUTHERN BISCUITS:
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons butter, cold
• 1/2 cup solid vegetable shortening, cold
• 1 cup milk