Skate with Shrimp and Artichoke Vinaigrette

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 to 2 pounds cleaned skate fillets
  • Salt
  • Essence, recipe follows
  • 1/2 cup seasoned flour, for dredging
  • 1/4 cup olive oil
  • For the vinaigrette:
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped thyme
  • 1/2 red onion, julienned
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 3 plum tomatoes, seeded and julienned
  • 1/4 cup Kalamata, or other black brine-cured olives, pitted and halved
  • 1 cup cooked artichoke hearts, thinly sliced
  • 1/2 pound cooked shrimp, cut in half down the center
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup chiffonade basil
  • 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
Directions
For the vinaigrette:

Season skate with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet, add olive oil and heat until hot but not smoking. Saute skate for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.

For the Vinaigrette: In a large saute pan heat 2 tablespoons of the olive oil over medium-high heat. Add the shallots, garlic, and thyme and saute for 1 minute. Add the red onion and saute for 2 minutes. Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute. Add the basil and remaining 1/4 cup of olive oil and stir well to combine. Spoon the sauce over the skate and serve immediately.

Essence (Emeril's Creole Seasoning):

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.


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