Emeril's Barbecued Shrimp and Biscuits

• 2 pounds medium shrimp, peeled and deveined, about 42
• 2 tablespoons Baby Bam Seasoning, recipe follows
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/4 cup packed light brown sugar
• 1 tablespoon molasses
• 1 tablespoon yellow mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• Traditional Southern Biscuits, recipe follows
• Chopped chives, for garnish
• 3 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons dried parsley
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 tablespoons cold unsalted butter, plus 2 tablespoons
• 1/2 cup solid vegetable shortening, cold
• 1 cup milk

1. Sprinkle the shrimp with Baby Bam Seasoning.
2. Refrigerate while making the sauce and biscuits.
3. Barbecue Sauce: In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, and black pepper.
4. Bring mixture to a simmer, stirring to dissolve the sugar.
5. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened.
6. Set aside to cool.
7. Shrimp: Heat oil in a large skillet over high heat.
8. When the oil is hot, add the seasoned shrimp and saute, occasionally shaking the skillet, for 2 minutes.
9. Add the barbecue sauce.
10. Stir and simmer for 3 minutes.
11. Remove the shrimp with tongs and mound in the center of a warm platter.
12. Spoon the sauce over the shrimp and around the plate.
13. Arrange the biscuits around the shrimp.
14. Garnish with chopped chives.
15. Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
16. Store in an airtight container for up to 3 months.
17. Yield: about 3/4 cup
18. Preheat the oven to 400 degrees F.
19. In a large mixing bowl, combine the flour, baking powder and salt.
20. Mix well.
21. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs.
22. Stir in the milk.
23. The dough will be sticky.
24. Dust your work surface with some flour.
25. Turn the dough onto the floured surface.
26. Gently fold each side toward the center.
27. Pick up the dough and dust the work surface with additional flour.
28. Return the dough to the floured surface and fold each side towards the center again.
29. Turn the dough over and press it out to 1-inch thickness.
30. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter.
31. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan.
32. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart.
33. Let the biscuits rest for 15 minutes before baking.
34. Bake until golden brown, about 15 minutes.
35. Yield: 6 servings

shrimp, bam seasoning, apple cider vinegar, ketchup, brown sugar, molasses, yellow mustard, worcestershire sauce, garlic, kosher salt, freshly ground black pepper, olive oil, southern biscuits, chives, paprika, salt, parsley, onion powder, garlic, ground black pepper, oregano, basil, thyme, celery salt, flour, baking powder, salt, cold unsalted butter, vegetable shortening, milk

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-barbecued-shrimp-and-biscuits-recipe.html (may not work)