Rustic Cedar Shrimp with Lemon Butter

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 servings

Ingredients
  • 1 untreated cedar plank
  • Olive oil, for coating, plus 2 tablespoons
  • 1 pound (about 10 shrimp), head on and in shell
  • Essence, recipe follows
  • 1 small red onion, thinly sliced
  • 2 plum tomatoes, quartered
  • Lemon Butter, recipe follows
  • 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
  • LEMON BUTTER
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped shallots
  • 2 tablespoons heavy cream
  • 1/4 cup butter, cubed
  • Salt and pepper
Directions
  • Preheat grill. Oil the cedar plank on one side. Assemble the plank: Toss the tomatoes and onions with 1 tablespoon of the oil and Essence. Lay out the tomatoes and onions on the cedar plank, making sure not to get to close to the edge . In the same bowl, toss the shrimp with the remaining oil, and season with creole spice. Lay out the shrimp on top of the tomatoes and onions. Place in the center of the grill. Cover and cook 10 minutes. Serve with Lemon Butter.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

LEMON BUTTER
  • Reduce the wine and lemon juice with the shallots for 2 minutes. Add the cream and reduce for 2 minutes. Using a whisk, slowly incorporate the butter. Season. Remove the plank from the grill and place on a serving plate. Drizzle with the sauce.


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