Prep 20 mins
Cook 20 mins
Very rich and messy and ohhhh sooo good!! Got this from either and Emeril site or food network. He's such a genious!! I never used the lemon zest and used regular onions in place of green onions.
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 1 teaspoon Emeril's Original Essence
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons fresh garlic, chopped
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 pinch cayenne pepper
- 1⁄4 cup dry white wine or 1⁄4 cup dry vermouth
- 2 teaspoons lemon juice
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon lemon zest
- 1⁄4 cup green onion, chopped
- 2 tablespoons fresh parsley
- 2 tablespoons basil
- 1 loaf garlic bread
- 2 tablespoons parmesan cheese, grated fine, to garnish
- In bowl, lightly season shrimp with essence.
- In large skillet or saute pan, melt butter and heat oil over med heat.
- Add garlic, salt, pepper, and cayenne and cook, stirring, until garlic is soft and fragrant but not browned, about 2 minutes.
- Add wine and bring to boil.
- Cook, stirring occasionally, until wine is reduced by half.
- Lower heat to med-high, add shrimp, lemon juice, worcestershire, and lemon zest and cook, till shrimp are pink.
- Stir in parsley and basil, remove from heat.
- Season to taste.
- To serve, spoon shrimp and sauce into bottom half of prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread.
D E L I C O U S ! The end :)
Delicious!!! I couldn't stop eating this! I used shallots instead of garlic and used fresh Italian bread instead of garlic bread and it was still finger-licking good. Made for PAC fall 08.
MADE FOR PAC SPRING 208This will make you stand up and cheer! This is a good meal for teens. And yes it is messy, finger licking good. I was a bit confused whether to use on both halves and serve separatly or put together and then cut. I served separately and I also used green onions.