Peel and devein the shrimp, leaving their tails attached. Reserve the shells, if desired, to make the shrimp stock for the Barbeque Sauce Base. Season the shrimp with the Essence and black pepper, tossing to coat evenly. Cover and refrigerate while you make 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 Base, reduce the heat to medium high, and simmer, stirring, until reduced by half, about 3 minutes. Transfer the shrimp to a platter with tongs. Over medium low heat, 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 the sauce. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Barbeque Sauce Base:
Heat the olive oil in a medium heavy saucepan over medium-high heat. Add the onions, salt, pepper, and bay leaves and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic, lemons, and white wine and cook for 2 minutes. Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced to 1/2 cup, about 1 hour and 15 minutes.
Strain the sauce through a fine-mesh strainer into a clean container, pressing on the solids with the back of a spoon. Set aside until needed. The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.
Yield: about 1/2 cup
Rosemary Biscuits:
Preheat the oven to 450 degrees F.
Sift the dry ingredients into a large bowl. Work the butter into the flour with your fingertips or a fork until the mixture resembles coarse crumbs. Stir in the rosemary. Add 1/2 cup of the buttermilk a little at a time, using your hands to work it in just until incorporated and a smooth ball of dough forms. Add up to additional 1/4 cup buttermilk if necessary, being very careful not to overwork the dough or the biscuits will be tough.
On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and 1/2-inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits.
Place the biscuits on a medium baking sheet. Bake until golden on top and lightly browned on the bottom, 10 to 12 minutes. Serve warm.
Yield: 12 mini biscuits

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3330.88 Kcal (13946 kJ)
Calories from fat	1282.87 Kcal
		% Daily Value*
Total Fat	142.54g	219%
Cholesterol	850.51mg	284%
Sodium	11012.74mg	459%
Potassium	1280.26mg	27%
Total Carbs	366.7g	122%
Sugars	239.08g	956%
Dietary Fiber	15.26g	61%
Protein	129.39g	259%
Vitamin C	12.1mg	20%
Vitamin A	0.3mg	10%
Iron	9.2mg	51%
Calcium	372mg	37%

Amount Per 100 g
Calories	489.08 Kcal (2048 kJ)
Calories from fat	188.37 Kcal
		% Daily Value*
Total Fat	20.93g	219%
Cholesterol	124.88mg	284%
Sodium	1617.03mg	459%
Potassium	187.98mg	27%
Total Carbs	53.84g	122%
Sugars	35.1g	956%
Dietary Fiber	2.24g	61%
Protein	19g	259%
Vitamin C	1.8mg	20%
Iron	1.4mg	51%
Calcium	54.6mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Herb Rubbed Sirloin Tip Roast

Paprika, Kosher salt, Garlic powder, Ground black pepper and 6 more..

Recipe Tags

Weightwatchers Points

77.7

Points
87

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

Also Try

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

Water, Vegetarian bouillon base and 20 more..
Emeril Lagasse's Shrimp & Pasta

Linguine, Shrimp, peeled and deveined, Butter and 8 more..
Emeril Lagasse's Coleslaw

Mayonnaise, Dijon mustard, Light brown sugar and 12 more..
Emeril Lagasse's Marinade

Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..

3.4 (5 Votes)
Emeril Lagasse's Crawfish Etouffee

Butter, Onions, chopped, Celery, chopped and 9 more..
Emeril Lagasse's Pumpkin Cheesecake

Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more..
Emeril Lagasse's Delmonico Potatoes

Butter, Minced onion, Salt, Fresh ground white pepper and 8 more..
Emeril Lagasse's Creole Olive Salad

Pitted brine-cured black olives, sliced (such as nicoise) and 7 more..
Emeril Lagasse's Perfect Pizza Dough

Warm water (110f), Active dry yeast, Sugar and 3 more..
Emeril Lagasse's Potato, Onion & Roquefort Soup

Unsalted butter, Yellow onions, thinly sliced and 13 more..