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

Southern Biscuits

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 2 tablespoons cold butter, divided
• ½ cup cold vegetable shortening
• 1 cup milk

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

Southern Biscuits

1. Preheat the oven to 400°F.
2. Combine the flour, baking powder, and salt in a large mixing bowl.
3. Work 1 tablespoon of cold butter and the vegetable shortening into the flour mixture until it resembles coarse crumbs.
4. Add the milk and stir just until a sticky dough forms.
5. Turn the dough onto a lightly floured surface. Gently fold it toward the center several times without overworking it.
6. Press the dough to approximately 1 inch thick.
7. Cut the biscuits using a 2¼-inch round cutter. Press straight down rather than twisting the cutter.
8. Melt the remaining tablespoon of butter in a 10-inch round baking pan.
9. Place the biscuits in the pan, turning each one once to coat both sides lightly with butter. Leave approximately ¼ inch between them.
10. Allow the biscuits to rest for 15 minutes.
11. Bake for approximately 15 minutes, or until risen and golden brown.

Nutrition Facts:

Additional nutrition information is currently not available.

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