BBQ Shrimp - Prudhomme vs Emeril
I've made the bbq shrimp dish from 'Chef Paul Prudhomme's Lousiana Kitchen' many times and everyone loves it. It's a bit time-consuming dealing with shrimp heads and being able to make only 2 servings at a time, but definitely worth it. But a friend just gave me a copy of 'The Pat Conroy Cookbook' and it includes a bbq shrimp recipe from Emeril that uses a sauce base that can be made ahead and later combined with shrimp and heavy cream. The sauce base is shrimp stock, Worcestershire, white wine, lemons and spices reduced from 4 cups down to 1/2 cup, and will keep for 1 month in the fridge. I like the convenience, but don't think the resulting dishes from the 2 recipes will be at all similar. I'm wondering if anyone has tried Emeril's recipe - or has made both and compared?
I don't think you can beat the Prudhomme's recipe. I have a big enough pan I can actually make 4 servings at once. I think you could make the sauce ahead of time, but never tried it.
We've also tried Mr B's in NO, and I prefer Prudhomme recipe. It was good, but seems like it had cream in it which I didn't care for.