Shrimp Scampi

Recipe courtesy Emeril Lagasse, 2003










2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish

Rice, as accompanimentSeason the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

This recipe can be found at FoodNetwork.com

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ASIAN CHOWDER

from Essence Of Emeril EE2435

Ingredients needed:

• 1 tablespoon olive oil
• 1 cup bok choy, julienned
• 1 cup julienned carrots
• 1/2 cup water chestnuts, thinly sliced
• 6 ounces straw mushrooms
• 1 ounce cloud mushrooms, hydrated
• 1 pound red snapper, cut into 1-inch cubes
• 1 1/2 quarts fish stock
• 3 cups milk
• 1 cup coconut milk
• Pinch black sesame seeds
• Pinch ground chili pepper
• 1/4 cup chiffonade of cilantro
• 1 sheet nori, seaweed, cut into thin sheets
• 1 ounce salmon roe
• 4 fried wonton wrappers
• 2 tablespoons chopped green onions

In a large sauce pan, heat the olive oil. When the oil is hot, sauté the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Sauté for 3 to 4 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15-20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.

Yield: 6-8 servings

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Anti-aging Fruit!

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ALLIGATOR SAUCE PIQUANTE

from Prime Time Emeril Cookbook

Ingredients needed:

• 1/2 cup olive oil
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped green bell peppers
• 3/4 cup chopped celery
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne
• 4 bay leaves
• 1/2 cup plus 3 tablespoons bleached all-purpose flour
• 4 cups seeded and chopped plum tomatoes
• 3 cups Chicken Stock or
• canned low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Emeril’s Red Pepper Sauce or other hot pepper sauce
• 1 1/2 pounds alligator meat, cut into 2-inch strips
• 1 1/2 teaspoons Creole Seasoning
• 1/2 cup chopped green onions (green and white parts)
• 1/4 cup chopped fresh flat-leaf parsley
• Perfect Rice, hot

Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Bring to a boil, then reduce the heat to medium-low.

Place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 2-inch strips.

Combine the remaining 1/2 cup flour and the Essence in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side. Transfer to a platter. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining alligator.

Add the meat to the sauce. Increase the heat under the sauce to medium-high and bring to a gentle rolling boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours. Remove and discard the bay leaves.

To serve, spoon the rice into soup bowls, top with the meat and sauce, and garnish with the green onions and parsley.

Yield: 6 servings

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Anti-aging fruit

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