My easy barbecue shrimp from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen (page 51) by Emeril Lagasse

View complete recipe

Ingredients

rosemary
lemons
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

chawkins on November 04, 2021

This was not so easy, unlike most other BBQ shrimp recipes where the eaters have to peel their own shrimp which are cooked in the shells, here the cook have to peel and devein the entire batch of shrimp and you cannot cheat and use peeled and deveined because the heads and shells are used to make the sauce. The sauce which took about an hour to reduce from five cups of liquid down to one was absolutely delicious. I saved the leftover sauce and served it on rice and noodles. The shrimp were perfectly cooked when I removed the pan from the heat and continued to cook while I mounted the butter and wound up a tad over. My sauce also looked a lot darker than the one shown in their picture, may be it will be paler if I used home-made Worcestershire rather than store-bought. I also made the jalapeño pepper biscuits, these were supposed to be cut with a 1-inch cutter, but those shown in the recipe picture seemed to be about 3 inches, mine were the size of oyster crackers.
bching on December 06, 2020

Delicious sauce. It didn't reduce very quickly but the family loved it.
Kjohns101 on July 29, 2020

These are delicious and addicting. I’ve made the recipe a few times now.