Emeril Lagasse’s New-Orleans Style Barbecue Shrimp Copycat Recipe

Emeril Lagasse’s New-Orleans Style Barbecue Shrimp is a rich, flavorful dish featuring succulent Gulf shrimp in a dark, creamy, and spicy sauce. Served with traditional Southern biscuits, this dish delivers bold Creole flavors that are perfect for a weekend brunch or a show-stopping dinner.

Why Everyone Will Love This Recipe

The combination of tender shrimp coated in a buttery, tangy barbecue sauce, paired with soft, flaky biscuits, makes this dish indulgent yet approachable. The Creole seasoning adds depth and heat, while the fresh chives garnish brightens each bite.

What Is the Dish?

A classic New Orleans-inspired recipe where shrimp are sautéed in a reduced sauce made from shells, spices, white wine, Worcestershire, and cream. Accompanied by homemade Southern biscuits, this dish is both a main course and a celebration of Creole flavors.

Cooking Tips

• Peel shrimp but leave tails intact for presentation and flavor.
• Reserve the shells to make a deeply flavored barbecue sauce base.
• Simmer the shell-based sauce until syrupy and rich for the best flavor.
• Toss shrimp briefly in the finished sauce to maintain tenderness.
• Serve hot with buttery, fresh-from-the-oven Southern biscuits to soak up the sauce.

Frequently Asked Questions

Can I Use Frozen Shrimp?

Yes, but thaw completely before cooking for best results.

Can I Make the Sauce Ahead?

Yes, prepare and refrigerate the barbecue base. Reheat before adding the shrimp and cream.

How Spicy Is This Dish?

Emeril’s Essence or Creole seasoning provides moderate heat. Adjust to taste.

Can I Make This Gluten-Free?

Omit biscuits or use a gluten-free biscuit recipe. The shrimp sauce is naturally gluten-free.

How to Store Leftovers

Store shrimp in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove.

Ingredients

• 3 pounds large Gulf shrimp, peeled (tails on)
• Cracked black pepper, to taste
• 2 tbsps olive oil
• ¼ cup chopped onions
• 2 tbsps minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• ½ cup Worcestershire sauce
• ¼ cup dry white wine
• ¼ tsp salt
• 2 cups heavy cream
• 2 tbsps butter
• 1 tbsp chopped chives
• 2 tbsps Emeril’s Essence or Creole Seasoning

How to Make Emeril Lagasse's New Orleans-Style Barbecue Shrimp

1. Peel shrimp, leaving tails intact. Reserve shells. Sprinkle shrimp with 1 tablespoon Creole seasoning and cracked black pepper. Refrigerate while preparing the sauce.
2. Heat 1 tablespoon olive oil in a large pot. Sauté onions and garlic for 1 minute. Add reserved shells, remaining Creole seasoning, bay leaves, lemon sections, water, Worcestershire, wine, salt, and black pepper.
3. Bring to a boil, then reduce the heat and simmer for 30 minutes. Cool for 15 minutes, then strain into a saucepan.
4. Reduce over high heat until syrupy, about 15 minutes.
5. Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add seasoned shrimp and sauté for 2 minutes, shaking the skillet occasionally.
6. Add the cream and 4–5 tablespoons of reduced barbecue sauce. Simmer for 3 minutes.
7. Remove shrimp and whisk butter into the sauce. Pour the sauce over the shrimp and garnish with chives.
8. Plate shrimp in the center, spoon sauce generously. Serve immediately.