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Sauteed Shrimp
1 Pound Emeril’s Louisiana Shrimp
Emeril’s Essence seasoning, to taste
1 Tablespoon olive oil
1/4 Cup Bonterra Chardonnay or Sauvignon Blanc
1 Teaspoon Garden Gourmet Garlic
1 Tablespoon Garden Gourmet Basil
1/2 Cup Heavy Cream
1 Lemon wedge
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
1. Heat a large non stick skillet over medium-high heat for 1 minute. Season shrimp with Emeril’s Essence. Add oil and shrimp to the pan and sauté 1-2 minutes until shrimp just start to turn pink. Remove shrimp to a clean plate.
2. Hold pan away from the heat, add the wine, return pan to the heat and reduce by 2/3. Squeeze in the garlic and basil and lower heat to medium-low. Add cream, stir to combine, and simmer until sauce thickens (about 2 minutes). Season to taste with salt and add the juice of 1 lemon wedge.
3. Return shrimp to the pan, toss to coat, and serve.
Serving suggestion: Serve over your favorite pasta (angel hair, linguini, fettuccini, etc.). Accompany with the same wine used in the recipe.
Enjoy!
Contact
Chef Selena shebas27@yahoo.com
(618)698-3973
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