Shrimp Imonelli

"Imonelli's is a local Italian restaurant that serves great Italian food with a South Louisiana influence. The original recipe serves this over pasta, but DH & I prefer to grill whole Portabella mushrooms and serve it over the grilled mushrooms instead of pasta. If you make this change it now becomes a low carbohydrate meal. To grill your Portabellas rinse them under cool water and using a small spoon gently remove the gills on the underside. Rub with olive oil and season to taste. We really like to sprinkle Emeril's Essence on ours then grill. Also, please do not overcook your shrimp or they will be tough and chewy."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat olive oil in large skillet over medium high heat until hot.
  • Add shrimp and saute' for 2 minutes.
  • Add nutmeg, salt, black pepper, white pepper, oregano, garlic and wine.
  • Bring to a boil and cook for 1 minute.
  • Remove shrimp from skillet with a slotted spoon and set aside.
  • Simmer until liquid is reduced by half.
  • Add cream and Parmesan cheese to skillet. Bring to a simmer and cook until slightly thickened.
  • Add shrimp and simmer for 2 minutes.

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Reviews

  1. Not so good on the waist but my son loved thisQQ
     
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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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