![]() Once the butter is nearly melted (about 20 seconds), add the shrimp and cook, stirring occasionally, until they are cooked through, about 3 minutes.Īdd the stock, lemon juice, and parsley, and cook for 30 seconds. When the oil is hot, add the butter and garlic. Heat a large cast-iron pan over medium-high heat, and add the olive oil. In a medium bowl, toss the shrimp with the Essence and the salt. If you like garlic, this is the dish for you.Ģ pounds medium shrimp, peeled and deveinedĢ teaspoons Emeril's Original Essence or Creole SeasoningĦ tablespoons shrimp or chicken stock or canned, low-sodium shrimp or chicken brothĢ tablespoons freshly squeezed lemon juice Emeril's is a very good comparable version. It was first developed back in the 1960's by Tony Chachere, a brand still well loved and used here in south Louisiana. Try out this basic Cajun seasoning recipe. When you make your own spice combinations you can adjust the salt and peppers to your taste or even add more exotic spices to the blend. Emeril always hits the right note, especially with his famous Emeril's Essence, with his recipe provided here too. He really understands when people are pressed for time to produce a good meal but don't want to skimp on freshness or full flavor. I own a number of his cookbooks and enjoy every one of them. Cover of Emeril 20-40-60: Fresh Food Fastįrom Denny: These Emeril recipes come from his cookbook, one of many, " Emeril 20-40-60: Fresh Food Fast." All the recipes are designed to get food on the table in about 30 minutes, full of flavor and a breeze to make.
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