Sauteed Frog Legs with Tomato Garlic Butter

4 servings
  • 1 pound of large frog legs
  • Essence, recipe follows
  • 1 cup flour
  • 1/4 cup Garlic Butter, recipe follows
  • 1/4 cup minced shallots
  • 1/2 cup chopped fresh tomatoes, peeled and seeded
  • Salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 tablespoon finely 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
  • 2 sticks of unsalted butter, at room temperature
  • 1/4 cup finely chopped garlic
  • Salt
  • Freshly ground white pepper
  • Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Add the frog legs and saute until golden, about 6 to 8 minutes. Add the shallots and saute for 1 minute. Add the tomatoes and season with salt and pepper. Continue to saute for 1 minute. Add the wine. Continue to simmer for 2 minutes. Stir in the parsley. Remove from the heat and serve.

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

  • Yield: 2/3 cup

  • In a mixing bowl, combine all of the ingredients together. Mix well. Season with salt and pepper. Store the butter in either ramekins or form into a log and wrap in plastic wrap until ready to use. The butter can be used in various combinations for meat, fish or vegetables.

  • Yield: 1/2 pound

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