Andres Barbecued Shrimp and Homemade Biscuits
From Emeril's New New Orleans Cooking by Emeril Lagasse.
This is GOOD!!! We have included the recipe for the Barbecued Shrimp, the biscuits (required!), and Emeril's Creole Seasoning - which we keep on hand and use on a regular basis on chicken, fish, veggies, etc.

 Barbecued Shrimp
2 pounds medium-large shrimp in their shells, about 42 shrimp 2 tablespoons Emeril's Creole seasoning, in all
16 turns freshly ground black pepper, in all 2 tablespoons olive oil, in all
1/4 cup chopped onions 2 tablespoons minced garlic
3 bay leaves 3 lemons, peeled and sectioned
2 cups water ˝ 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 eight turns of the black pepper. Use your hands to coat the shrimp with the seasonings. 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 sauté 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 ˝ 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 sauté them, occasionally 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 the heat. Makes about 2 cups.
Serve with warm buttermilk biscuits

Buttermilk Biscuits
Makes 12 mini biscuits
1 cup all purpose flour, sifted 1 teaspoon baking powder
1/8 teaspoon baking soda 1/4 teaspoon salt
2 tablespoons unsalted butter 1/4 cup plus 1 teaspoon buttermilk
Preheat the over to 375 F. 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 an, using your hands or a fork, work it in just until it is 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, ˝ 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.
Rosemary biscuits: Follow the recipe above but substitute 1/4 cup milk for the buttermilk and add 1 tablespoon chopped fresh rosemary. Follow the same method for other herbed biscuits.