INGREDIENTS

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat grill or light a barbecue. Cut shrimp down back to devein, then
thread them on 4 skewers, leaving on heads and shells. Sprinkle shrimp and
whole green onions with about 2 tablespoons olive oil and 2 tablespoons
Bayou Blast. Set aside while you prepare sauce. In a saucepan combine wine,
lemon juice, garlic, shallots, salt, pepper, Worcestershire sauce and hot
pepper sauce and bring to a boil. Reduce until liquid has nearly
evaporated. Add cream and reduce by half. Reduce heat to medium and whisk
in butter bit by bit. When all butter has been added, remove from heat, but
continue whisking until all butter is incorporated; season to taste with
salt and pepper. Keep warm, set over a pan of hot water; do not let sauce
get too hot or it will separate. Grill shrimp and green onions. Onions will
cook very quickly -- watch carefully to make sure they don't char. Cook
shrimp about 4 minutes per side. To serve, stir caviar into lemon sauce.
Place shrimp skewers on warmed dinner plates and top with grilled green
onions. Drizzle sauce over each plate and sprinkle with parsley. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-098 broadcast 01-15-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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