| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce11 |
2 |
servings |
INGREDIENTS
| 1/2 |
|
Stick Butter |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Chopped celery |
| 1/2 |
lb |
Large peeled shrimp |
| 1 |
tb |
Flour |
| 1 |
tb |
Chopped green onion |
| 1 |
ts |
Chopped parsley |
| 1 |
ts |
Bayou Blast; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Worcestershire sauce; to taste |
|
|
Tabasco sauce; to taste |
|
|
Steamed rice; for serving |
|
|
=== GARNISH === |
|
|
Chopped green onion |
|
|
Chopped parsley |
|
|
Bayou Blast |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
In a medium saute pan melt butter over medium heat. Add onions, pepper and
celery and saute until onions are translucent, about 3 minutes. Add shrimp
and cook until they begin to turn pink. Meanwhile, in a small bowl whisk
flour with 1/4 cup water until it forms a smooth slurry. Pour flour mixture
into saute pan, stirring it in thoroughly. Stir in green onion, parsley and
Bayou Blast. Adjust seasoning to taste with salt, pepper, Worcestershire,
Tabasco and extra Creole seasoning. To serve, spoon hot rice on warm dinner
plates and surround with shrimp, sauce and vegetables. Sprinkle with green
onions and parsley and dust edges of plate with Creole seasoning. This
recipe yields 2 servings
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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