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Seared Shrimp with Basil Oil
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Essence |
| Yield: |
4 servings
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| Rating: |
0 |
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Ingredients:
- 1/2 c Fresh basil leaves -;
- -(packed)
- 1 ts Minced shallots
- 1 ts Minced fresh garlic
- 1/2 ts Salt
- Freshly-ground black pepper;
- -to taste
- 3/4 c Olive oil
- 24 lg Shrimp - (abt 1 1/2 lbs);
- -peeled, deveined
- 1 tb Bayou Blast; see * Note
- === GARNISH ===
- 1/4 c Finely-chopped red bell
- -peppers
- 1/4 c Finely-chopped green onion
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Procedures:
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Make basil oil: Puree basil, shallots, garlic, salt, 3 turns of pepper and
olive oil in a food processor, about 1 minute. Scrape into a small bowl and
set aside. Oil can be prepared up to 1 week in advance and stored in an
airtight container in refrigerator. Toss shrimp with Bayou Blast until
well-coated. Heat a large, heavy, ungreased skillet over high heat. When
very hot, add shrimp and sear each side for 3 minutes. Spoon 2 tablespoons
basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and
drizzle with another tablespoon of oil. Sprinkle with red pepper and green
onion before serving. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-013 broadcast 06-30-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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