One of my favorite recipes that Emeril Lagasse, the brilliant American chef, cooked during his show the Essence of Emeril is The shrimp pasta with Chilis, Garlic, Lemon and Green Onions. Here’s the recipe that i found on one of the food blogs, i hope you’ll try it, you’ll defenitely gonna love it!
Ingredients
- 20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
- 2 teaspoons Essence, recipe follows
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter, plus 2 tablespoons
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound cooked linguini
- 1 teaspoon crushed red pepper flakes
- 1/4 cup chopped green onion, tops only
- 2 tablespoons chopped fresh parsley leaves
Directions
Toss the shrimp in a medium bowl with the Essence.
Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):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
Combine all ingredients thoroughly.
Here’s the link for more Emeril recipes.
Ingredients
2 cups of elbow macaroni
2 cups of shredded cheddar cheese
Bechamel sauce
salt and black pepper to taste
After boiling the macaroni and pereparing the bechamel sauce, mix all the ingredients together and season with salt and black pepper. Transfer to a dish and sprinkle some Parmesan cheese on top.
Ingredients
10 slices of bacon cut into squares
2 medium potatoes peeled and cubed
1 large onion finely chopped
2 carrots finely chopped
3 tablespoons of vegetable oil
2 bay leaves
chicken or vegetable stock as needed to soak all the ingredients
salt and pepper to taste
In a saucepan heat three tablespoons of vegetable oil over a moderate heat, add the chopped onions and saute until cook. Add in the bacon, the cubed carrots and potatoes and saute them. Finally add the stock until all the ingredients are finely covered, and add the bay leaf. Bring the sauce to a boil, then lower the heat, cover and simmer for approximately 20 minutes. Finely season with salt and pepper.
Ingredients
500g of beef meat cubed
5 tablespoons of flour seasoned with salt and pepper
6 tablespoons of vegetable oil
1 onion peeled and sliced
2 carrots peeled and sliced
350 ml of beef stock
500g of peeled, cubed and parboiled potatoes
1 packet of short crust pastry
salt and pepper
1 beaten egg
sprinkle the flour over the cubed meat and mix it well
Place the saucepan on a medium heat, add the oil and allow it to warm through. Add the meat and the onions stir well until the meat is brown.
Add the carrots and the beef stock. Season with salt and pepper stir well and bring to the boil. Cover and turn the heat down to a simmer. Cook for 1 hour until the meat is tender.
Add the parboiled potatoes to the cooked meat and stir well.
Carefully pour the pan of meat into an oven proof dish and lay the pre rolled pastry over the dish and brush it with beaten eggs wash to help it brown.
Place the pie in the bottom of a pre heated oven and bake until its golden brown.
Serve the dish along with some fresh green vegetables.
