| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Fresh basil leaves -; (packed) |
| 1 |
ts |
Minced shallots |
| 1 |
ts |
Minced fresh garlic |
| 1/2 |
ts |
Salt |
|
|
Freshly-ground black pepper; to taste |
| 3/4 |
c |
Olive oil |
| 24 |
lg |
Shrimp – (abt 1 1/2 lbs); peeled, deveined |
| 1 |
tb |
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
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