| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce11 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped yellow onions |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
c |
Arborio rice |
| 4 |
c |
Shrimp stock |
| 1 |
tb |
Unsalted butter; softened |
|
|
Juice of 1/2 lemon |
| 2 |
ts |
Salt |
|
|
Freshly-ground black pepper |
| 1/2 |
lb |
Peeled medium shrimp; halved |
| 1/2 |
c |
Chopped green onions |
| 2 |
c |
Quartered fresh artichoke hearts; cooked until tender |
| 1 |
ts |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Freshly-grated Parmesan cheese |
|
|
(plus extra cheese for garnishing) |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
Heat oil in a large deep skillet over high heat. Add onions, garlic and
basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter
and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and
green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce
heat to medium and simmer, stirring often, about 10 minutes. Stir in cream
and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow
bowls sprinkled with additional Parmesan. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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