| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 24 |
lg |
Shrimp – (1 1/2 lbs); peeled, tails on |
| 1 |
ts |
Cracked black pepper |
| 1 1/2 |
ts |
Bayou Blast; see * Note |
| 2 |
ts |
Olive oil |
| 8 |
tb |
Worcestershire sauce |
|
|
Juice of 2 lemons |
| 4 |
tb |
Shrimp stock |
| 4 |
tb |
Chilled butter; cut in 8 pieces |
|
|
Tabasco sauce |
|
|
Jalapeno Biscuits; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. and .Jalapeno
Biscuits. recipes which are included in this collection.
Toss shrimp with 1/2 teaspoon of the pepper and half of the Bayou Blast.
Heat oil in a large skillet over high heat. When oil begins to smoke, add
shrimp and sear first side 1 1/2 minutes. Turn shrimp and immediately add
Worcestershire, lemon juice and shrimp stock. Stir in remaining pepper and
Creole seasoning. Remove skillet from heat and add butter, 1 piece at a
time, stirring constantly until it is fully incorporated, and a few drops
Tabasco, to taste. Divide shrimps among 4 plates, top with a spoonful of
sauce and serve with Jalapeno Biscuits alongside. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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