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Emeril's Shrimp Scampi with Herbed Rice Pilaf (Emeril Lagasse) Recipe

Emeril's Shrimp Scampi with Herbed Rice Pilaf (Emeril Lagasse) Recipe

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Emeril's Shrimp Scampi with Herbed Rice Pilaf (Emeril Lagasse)

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Ingredients:

Serving

1 lb large shrimp, peeled and deveined
1 1/2 tsp essence , recipe follows
1/4 tsp emeril's italian essence or italian seasoning
1/2 tsp salt, plus more for seasoning
1/2 tsp fresh ground black pepper, plus more for seasoning
1 tbsp olive oil
4 tbsp unsalted butter, cubed
1 tbsp minced garlic
1/2 cup dry white wine
1/4 cup fresh squeezed lemon juice
herbed rice pilaf , for serving, recipe follows
1 tbsp chopped fresh parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
2 tbsp unsalted butter
1/2 cup chopped yellow onion
1 cup long- grain white rice
3 tbsp thinly sliced scallions
1/2 tsp chopped fresh thyme leaves
2 cups chicken stock
1 tsp salt
1/4 tsp finely ground white pepper

Directions:

Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt and black pepper.
Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Herbed Rice Pilaf:
Position rack in center of oven and preheat the oven to 350 degrees F.
In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
Fluff the rice with a fork and serve immediately.
Yield: 4 1/2 cups, 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Inactive Prep Time: 10 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	671.44 Kcal (2811 kJ)
Calories from fat	411.59 Kcal
		% Daily Value*
Total Fat	45.73g	70%
Cholesterol	115.15mg	38%
Sodium	5879.96mg	245%
Potassium	544.77mg	12%
Total Carbs	50.96g	17%
Sugars	4.13g	17%
Dietary Fiber	5.24g	21%
Protein	15.36g	31%
Vitamin C	10.9mg	18%
Vitamin A	0.3mg	11%
Iron	4mg	22%
Calcium	115.4mg	12%

Amount Per 100 g
Calories	191.07 Kcal (800 kJ)
Calories from fat	117.12 Kcal
		% Daily Value*
Total Fat	13.01g	70%
Cholesterol	32.77mg	38%
Sodium	1673.25mg	245%
Potassium	155.02mg	12%
Total Carbs	14.5g	17%
Sugars	1.17g	17%
Dietary Fiber	1.49g	21%
Protein	4.37g	31%
Vitamin C	3.1mg	18%
Vitamin A	0.1mg	11%
Iron	1.1mg	22%
Calcium	32.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.