- 1 tablespoon unsalted butter, softened
- 4 teaspoons fine dry bread crumbs
- 2 cups heavy cream
- 1 teaspoon chopped fresh thyme leaves
- 2 large eggs
- 4 egg yolks
- 1/4 cup Roasted Garlic, recipe follows
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan
- 24 large shrimp, peeled and deveined
- 1 tablespoon Essence, recipe follows
- Green Onion Coulis, recipe follows
Preheat oven to 300 degrees F. Lightly butter 4 (3/4-cup/6-ounce) ramekins and dust the bottoms and sides of each with 1 teaspoon of bread crumbs and set inside a roasting pan large enough to hold the cups without touching.
In a small saucepan, gently heat the cream and thyme. Remove from the heat and let cool slightly. In a large bowl, beat the eggs and egg yolks. Add the roasted garlic, salt, and pepper and whisk together. Add the warm cream and whisk until smooth. Add the Parmesan and whisk to combine. Pour into the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins. Bake until set and a knife inserted into the center comes out clean, 35 to 40 minutes.
When the custards are nearly ready, in a bowl toss the shrimp with the Essence to coat. Heat a large, heavy, ungreased skillet over high heat. When very hot, add the shrimp and sear until cooked through, 2 to 3 minutes per side..
Remove the cups from the water and wipe dry. Run a thin, sharp knife around the edges to loosen the custards. Invert onto plates and shake gently to release. Spoon a small amount of the Green Onion Coulis on top, and surround with shrimp and serve.
- 2 heads garlic, upper quarter removed
- 2 teaspoons olive oil
- Ground black pepper
Preheat the oven to 350 degrees F.
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Green Onion Coulis:
- 1 bunch green onions, green tops only
- 1/4 cup extra-virgin olive oil
- Pinch salt
Bring a medium pot of salted water to a boil. Add the green onions and blanch for 20 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and dry on towels. Thinly slice and puree in a blender with the olive oil and salt. Adjust the seasoning, to taste, and serve with the Roast Garlic Custards.