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Barbecued Shrimp
Makes 4 main-course servings or 6 first-course servings.

2 pounds medium-large shrimp in their shells, about 42 shrimp
2 tablespoons Creole Seasoning
16 turns freshly ground black pepper
2 tablespoons olive oil
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
12 mini Buttermilk biscuits
2 cups heavy cream
2 tablespoons unsalted butter

Peel the shrimp, leaving only their tails attached. Reserve the
shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and
8 turns of the black pepper. Use your hands to coat the shrimp
with the seasoning. Refrigerate the shrimp while you make the
sauce base and biscuits.

Heat 1 tablespoon of the oil in a large pot over high heat. When
the oil is hot, add the onions and garlic and saute' for 1 minute.
Add the reserved shrimp shells, the remaining 1 tablespoon Creole
Seasoning, the bay leaves, lemons, water, Worcestershire, wine,
salt, and the remaining 8 turns 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, and strain into a
small saucepan. There should be about 1 1/2 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.

Prepare the Buttermilk Biscuits, and keep warm.

Heat the remaining 1 tablespoon of oil in a large skillet over high
heat. When the oil is hot, add the seasoned shrimp and saute'
them, occaisionally shaking the skillet, for 2 minutes.

Add the cream and all of the barbecue base. Stir and simmer for
3 to 5 minutes. Remove the shrimp to a warm platter with tongs
and whisk the butter into the sauce. Remove from heat. Makes
about 2 cups.

To serve, allow 1/2 cup of sauce, about 10 shrimp, and 3 biscuits
each; for 6 servings, 1/3 cup sauce, about 7 shrimp, and 2 biscuits.


Creole Seasoning
Makes about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or
container


Buttermilk Biscuits
Makes 12 mini biscuits

1 cup all-purpose flour, sifted
1 teaspoon baking power
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup plus 1 teaspoon buttermilk

Preheat the oven to 375F. Line a baking sheet with parchment or
wax paper.

In a bowl combine the dry ingredients and blend thoroughly. Cream
in the butter with your fingers or a fork, until the mixture
resembles coarse crumbs. Add the buttermilk a little at a time
and, using your hands or a fork, work it in just until it's thoroughly
incorporated and you have a smooth ball of dough. Don't overwork
or overhandle the dough.

On a lightly floured surface, roll out the dough with a rolling
pin to a circle about 7 inches in diameter, 1/2 inch thick. Using
a small round cookie cutter or the rim of a shot glass, press out
twelve 1-inch rounds. If you like, you can reroll the leftover
dough to make more, but the texture of these will be denser than
the others.

Place the dough rounds on the baking sheet and bake until golden
on top and brown on the bottom, for about 15 minutes. Serve warm.

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