Food recipes
Shrimp
Shrimp
Ingredients:
2 pounds medium shrimp, peeled and deveined, with tails left intact
½ teaspoon black pepper
1 tablespoon vegetable oil
1 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
Directions:
1. Do ahead: Make Emeril’s Original Essence by combining all the spices.
Whisk together well and store in a covered container until ready to use. This mix
makes more than is necessary for this recipe, so feel free to add a little “Bam!” to
other dishes.
2. Do ahead: For the barbecue sauce base, heat the oil and sauté the onion, salt,
black pepper, and bay leaves over high heat. Stir constantly so that the
ingredients don’t burn—the onion should be soft. Add the garlic, lemons, and
wine, and simmer for about 2 minutes. Add the shrimp broth (or substitute) and
the Worcestershire sauce, then bring the mixture to a boil. Reduce the heat and
simmer until the mixture is reduced to ½ cup, about 1 hour. Stir occasionally so
the sauce doesn’t burn. When thickened, pass the sauce through a fine-mesh
strainer, pushing on the solids with a spoon to release as much liquid as possible.
Let the mixture cool, then refrigerate in a covered container until ready to use.
3. Do ahead: Season the shrimp with 1 tablespoon of Emeril’s Original Essence
and the ½ teaspoon black pepper. Refrigerate until ready to cook.
4. To cook the shrimp, heat the vegetable oil in a large skillet. Add the shrimp
and cook, stirring, until they begin to turn pink, about 2 minutes. Add the heavy
cream and ¼ cup of the barbecue sauce base, and simmer over medium heat until
the sauce is reduced by half, about 3 minutes. Do not let the shrimp overcook, or
they will be tough. Once they are cooked, transfer them with tongs or a slotted
spoon to a warmed platter.
5. Remove the pan from the heat and whisk in the pieces of butter, one by one,
until they are all incorporated and the sauce has a smooth consistency. Pour the
sauce over the cooked shrimp and serve.
Note: Substitute bottled clam juice for the shrimp broth, or use half clam juice
and half water or vegetable broth.
Serves 4 to 6
AT-HOME COST: $9
Emeril’s New Orleans Restaurant features fine Cajun/Creole/ Louisiana
cuisine from celebrity chef Emeril Lagasse. The restaurant’s innovative design
has a Food Bar framed by a tapestry of glass-encased spices showcasing the
bold and creative flavors that Chef Emeril features, and a state-of-the-art
kitchen that is visible from the main dining room.
rosemary biscuits
WHIP UP A BATCH OF THESE WONDERFUL BISCUITS TO SERVE WITH EMERIL’S NEW
ORLEANS RESTAURANT BARBECUED SHRIMP ().
Ingredients:
2 pounds medium shrimp, peeled and deveined, with tails left intact
½ teaspoon black pepper
1 tablespoon vegetable oil
1 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
Directions:
1. Do ahead: Make Emeril’s Original Essence by combining all the spices.
Whisk together well and store in a covered container until ready to use. This mix
makes more than is necessary for this recipe, so feel free to add a little “Bam!” to
other dishes.
2. Do ahead: For the barbecue sauce base, heat the oil and sauté the onion, salt,
black pepper, and bay leaves over high heat. Stir constantly so that the
ingredients don’t burn—the onion should be soft. Add the garlic, lemons, and
wine, and simmer for about 2 minutes. Add the shrimp broth (or substitute) and
the Worcestershire sauce, then bring the mixture to a boil. Reduce the heat and
simmer until the mixture is reduced to ½ cup, about 1 hour. Stir occasionally so
the sauce doesn’t burn. When thickened, pass the sauce through a fine-mesh
strainer, pushing on the solids with a spoon to release as much liquid as possible.
Let the mixture cool, then refrigerate in a covered container until ready to use.
3. Do ahead: Season the shrimp with 1 tablespoon of Emeril’s Original Essence
and the ½ teaspoon black pepper. Refrigerate until ready to cook.
4. To cook the shrimp, heat the vegetable oil in a large skillet. Add the shrimp
and cook, stirring, until they begin to turn pink, about 2 minutes. Add the heavy
cream and ¼ cup of the barbecue sauce base, and simmer over medium heat until
the sauce is reduced by half, about 3 minutes. Do not let the shrimp overcook, or
they will be tough. Once they are cooked, transfer them with tongs or a slotted
spoon to a warmed platter.
5. Remove the pan from the heat and whisk in the pieces of butter, one by one,
until they are all incorporated and the sauce has a smooth consistency. Pour the
sauce over the cooked shrimp and serve.
Note: Substitute bottled clam juice for the shrimp broth, or use half clam juice
and half water or vegetable broth.
Serves 4 to 6
AT-HOME COST: $9
Emeril’s New Orleans Restaurant features fine Cajun/Creole/ Louisiana
cuisine from celebrity chef Emeril Lagasse. The restaurant’s innovative design
has a Food Bar framed by a tapestry of glass-encased spices showcasing the
bold and creative flavors that Chef Emeril features, and a state-of-the-art
kitchen that is visible from the main dining room.
rosemary biscuits
WHIP UP A BATCH OF THESE WONDERFUL BISCUITS TO SERVE WITH EMERIL’S NEW
ORLEANS RESTAURANT BARBECUED SHRIMP ().
Printed from https://recipe.bluelayer.org/recipe/68963/shrimp