| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce01 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 1 |
c |
Rice |
| 2 1/2 |
c |
Chicken broth; plus additional, |
|
|
; if necessary |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
lb |
Shrimp; peeled, deveined |
| 1 |
tb |
Chopped green onions |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe
which is included in this collection.
In a medium saucepan heat oil over high heat. Add onion and cook until
tender but not browned, about 5 minutes. Add rice, stirring to coat
in oil. Add stock and season to taste with salt and pepper. Bring to
a boil, reduce heat to simmering, cover and cook 10 minutes. Check
rice, and if almost tender add shrimp, green onions, parsley, and
more liquid, if necessary. Cook until shrimp are pink and rice is
tender. Sprinkle with Bayou Blast before serving. This recipe yields
2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-019 broadcast 02-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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