Shrimp And Grits Recipe Emeril

2 pounds medium-large shrimp in their shells, about 42, shells removed and reserved

2 tablespoons essence, recipe follows

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

1/2 cup Worcestershire sauce

1/4 cup dry white wine

1/4 teaspoon salt

2 cups heavy cream

2 tablespoons butter

1 recipe of Creamy Grits (recipe follows)

2 pounds medium-large shrimp in their shells, about 42, shells removed and reserved

2 tablespoons essence, recipe follows

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

1/2 cup Worcestershire sauce

1/4 cup dry white wine

1/4 teaspoon salt

2 cups heavy cream

2 tablespoons butter

1 recipe of Creamy Grits (recipe follows)

Creamy Stone Ground Grits:

2 teaspoons salt

6 cups milk

1 teaspoon freshly ground white pepper

4 tablespoons butter

1 1/2 cups stone ground white grits

1 pound grated white cheddar

6 cups water

Creamy Stone Ground Grits:

2 teaspoons salt

6 cups milk

1 teaspoon freshly ground white pepper

4 tablespoons butter

1 1/2 cups stone ground white grits

1 pound grated white cheddar

6 cups water

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme