Best Emerils Great Grilling And Barbecue Tips Recipes

Emeril's Homemade Barbecue Sauce image

Provided by Food Network

Yield About 2 cups

Number Of Ingredients 9

1 onion, minced
2 to 3 jalapeno peppers, minced
3 tablespoons vegetable oil
2 garlic cloves, minced
1 cup water
2 cups ketchup
2 cups brown sugar
2 tablespoons Worcestershire sauce
Salt and black pepper

Steps:

In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

Emeril's Southwest Dry Rub image

Provided by Food Network

Categories condiment

Yield About 2 cups

Number Of Ingredients 9

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 tablespoon cracked black pepper
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cayenne

Steps:

Emeril's Easy Barbecue Shrimp image

Provided by Martha Stewart

Yield Makes 4 first-course servings

Number Of Ingredients 14

24 large head-on shrimp (about 2 pounds), peeled and deveined, tails left on, shells and head reserved
1 tablespoon cracked black peppercorns
2 teaspoons Emeril's Creole Seasoning (sold in supermarkets) or other Creole seasoning
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons olive oil
1 cup dry white wine
3 cups water
3/4 cup Worcestershire sauce, preferably homemade
Juice from 2 lemons (about 1/4 cup)
1/2 cup chopped onion
1 tablespoon minced garlic
1 tablespoon hot sauce
1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces
Jalapeno Biscuits, for serving

Steps:

In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon of the Creole seasoning, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
Heat 1 tablespoon of the oil in a 12-inch skillet over high heat. Add the shrimp shells and heads and cook, stirring a few times, for 3 minutes. Add the wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
Heat a 14-inch skillet over high heat. Add the remaining 2 tablespoons oil, then the shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with the Jalapeno Biscuits.