| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce10 | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Fresh basil leaves – |
| packed | ||
| 1 | t | Minced shallots |
| 1 | t | Minced fresh garlic |
| 1/2 | t | Salt |
| Freshly-ground black pepper | ||
| to taste | ||
| 3/4 | c | Olive oil |
| 24 | Shrimp -, abt 1 1/2 lbs | |
| peeled deveined | ||
| 1 | T | Bayou Blast, see * Note |
| === GARNISH === | ||
| 1/4 | c | Finely-chopped red bell |
| peppers | ||
| 1/4 | c | Finely-chopped green onion |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Make basil oil: Puree basil, shallots,
garlic, salt, 3 turns of pepper and olive oil in a food processor,
about 1 minute. Scrape into a small bowl and set aside. Oil can be
prepared up to 1 week in advance and stored in an airtight container
in refrigerator. Toss shrimp with Bayou Blast until well-coated. Heat
a large, heavy, ungreased skillet over high heat. When very hot, add
shrimp and sear each side for 3 minutes. Spoon 2 tablespoons basil oil
onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle
with another tablespoon of oil. Sprinkle with red pepper and green
onion before serving. This recipe yields 4 servings. Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show
# EE-013 broadcast 06-30-1998) 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 07-24-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 398
Calories From Fat: 362
Total Fat: 41g
Cholesterol: 0mg
Sodium: 329.6mg
Potassium: 359.2mg
Carbohydrates: 8.2g
Fiber: 4.5g
Sugar: 2.4g
Protein: 2.7g