New Orleans Style BBQ Shrimp

Ingredients
1.5 pounds shrimp, in their shells
1 tablespoon Creole seasoning
Cracked black pepper
2 tablespoons olive oil, divided
1/4 cup chopped onions
4 cloves of garlic, minced
3 bay leaves
1.5 lemons, peeled and sectioned
1 cup water
1/4 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
1 cup heavy cream
1 tablespoon butter
1 tablespoon chopped chives
Cooked White Rice, to serve

Peel the shrimp. Reserve the shells and set aside. Sprinkle the shrimp with 1/2 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

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 Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and 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. Strain into a small saucepan. There should be about 3/4 of a cup. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 5-8 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.

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, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Server shrimp over white rice. Spoon sauce over the shrimp, garnish with chopped chives.