Ingredients:

• 3 pounds large shell-on shrimp
• 2 tablespoons Creole seasoning, divided
• Freshly cracked black pepper, to taste
• 2 tablespoons olive oil, divided
• ¼ cup chopped onion
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and divided into sections
• 2 cups water
• ½ cup Worcestershire sauce
• ¼ cup dry white wine
• ¼ teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• 1 tablespoon chopped fresh chives

Instructions:

1. Peel and devein the shrimp, leaving the tails attached. Reserve all of the shells for the sauce base.
2. Place the shrimp in a bowl and season with 1 tablespoon of the Creole seasoning and cracked black pepper.
3. Toss until evenly coated, cover, and refrigerate while preparing the sauce.
4. Make the barbecue sauce base
5. Heat 1 tablespoon of olive oil in a large saucepan over high heat.
6. Add the chopped onion and garlic and cook for about 1 minute, stirring frequently.
7. Add the reserved shrimp shells, remaining Creole seasoning, bay leaves, lemon sections, water, Worcestershire sauce, white wine, salt, and additional black pepper to taste.
8. Bring the mixture to a boil. Reduce the heat and simmer uncovered for approximately 30 minutes.
9. Remove the saucepan from the heat and allow the mixture to cool for about 15 minutes.
10. Strain the liquid into a smaller saucepan, pressing gently on the solids to extract the flavorful liquid. Discard the shells and other solids.
11. Bring the strained liquid to a boil over high heat. Continue cooking until it becomes dark, concentrated, and syrupy, approximately 15 minutes. You should have about 4 to 5 tablespoons of sauce base.
12. Heat the remaining tablespoon of olive oil in a large skillet over high heat.
13. Add the seasoned shrimp and sauté for approximately 2 minutes, turning or shaking the pan so they cook evenly.
14. Add the heavy cream and all of the prepared barbecue sauce base.
15. Reduce the heat slightly and simmer for approximately 3 minutes, or until the shrimp are opaque and just cooked through.
16. Transfer the shrimp to a warm serving platter using tongs.
17. Whisk the butter into the sauce until melted and fully incorporated. Remove the skillet from the heat.
18. Spoon the finished sauce over and around the shrimp. Garnish with chopped chives and serve immediately with biscuits or crusty bread.

Nutrition Facts:

Additional nutrition information is currently not available.

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