Side Dish: Bam! Celebrity chef Emeril Lagasse celebrates big anniversary: 'It’s been a great 25 years' _lowres

Photo provided by Emeril's New Orleans -- Emeril’s New Orleans Barbecue Shrimp has been a favorite at Emeril Lagasse's flagship restaurant since it opened 25 years ago.

Emeril’s New Orleans Barbecue Shrimp

Serves 4. Recipe is from emerils.com. The shrimp dish remains “one of the most popular dishes at Emeril’s” New Orleans and will never leave the menu, Lagasse’s flagship restaurant says.

3 pounds large Gulf shrimp, in their shells

2 tablespoons Emeril’s Essence or Creole Seasoning, divided

Cracked black pepper

2 tablespoons olive oil, divided

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

Traditional Southern Biscuits (see recipe)

1 tablespoon chopped chives

1. Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

2. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan.

3. There should be about 1½ cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base.

4. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

Traditional Southern Biscuits

2 cups all-purpose flour

1½ teaspoons baking powder

1½ teaspoons salt

2 tablespoons butter, cold

1/2 cup solid vegetable shortening, cold

1 cup milk

1. Heat the oven to 400 F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center.

2. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2¼-inch round cookie cutter.

3. Melt the remaining tablespoon of butter and add to a 10-inch, round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.