Emeril's Shrimp Scampi with Herbed Rice Pilaf
- 1 pound large shrimp, peeled and deveined
- 1 1/2 teaspoons Essence, recipe follows
- 1/4 teaspoon Emeril's Italian Essence or Italian seasoning
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon fresh ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, cubed
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/4 cup fresh squeezed lemon juice
- Herbed Rice Pilaf, for serving, recipe follows
- 1 tablespoon chopped fresh parsley leaves
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Herbed Rice Pilaf:
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1 cup long-grain white rice
- 3 tablespoons thinly sliced scallions
- 1/2 teaspoon chopped fresh thyme leaves
- 2 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon finely ground white pepper
Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt and black pepper.
Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.Herbed Rice Pilaf:
Position rack in center of oven and preheat the oven to 350 degrees F.
In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
Fluff the rice with a fork and serve immediately.
Yield: 4 1/2 cups, 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Inactive Prep Time: 10 minutes
Recipe courtesy Emeril Lagasse, 2005