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Gulf Shrimp au Gratin (Emeril Lagasse) Recipe

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Gulf Shrimp au Gratin (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
583
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F and lightly grease 8 (6 or 8-ounce) shallow ramekins or gratin dishes.
  2. In a large skillet, heat the vegetable oil and 1 tablespoon of the butter over high heat until hot. Season the shrimp with the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper and add them to the hot pan. Cook quickly, turning once, until lightly golden on both sides, 30 seconds to 1 minute per side. Divide the shrimp evenly among the ramekins and set aside.
  3. In a small saucepan, melt 3 tablespoons of the remaining butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the flour, whisk to combine, and cook, stirring, for 2 to 3 minutes or until fragrant - do not allow flour to brown. While whisking constantly, add the milk and heavy cream in a thin, steady stream, until mixture is very smooth. Cook, stirring, until sauce comes to a gentle boil, thickens and any floury taste is gone, 5 to 6 minutes. Add the lemon juice, 1 cup shredded cheese, chives, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from the heat and spoon the sauce evenly over the shrimp in the ramekins.
  4. In another small saucepan melt the remaining tablespoon of butter. Remove from the heat and add the butter to the bread crumbs. Toss to thoroughly combine. Sprinkle 1/2 cup shredded cheese evenly among the tops of the ramekins and then divide the buttered crumbs evenly among the tops of the ramekins.
  5. Place the ramekins on a large baking sheet and bake until golden brown and bubbly, 15 to 18 minutes.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  18. Published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 583.14 Kcal (2441 kJ)
Calories from fat 380.36 Kcal
% Daily Value*
Total Fat 42.26g 65%
Cholesterol 122.42mg 41%
Sodium 1484.91mg 62%
Potassium 209.82mg 4%
Total Carbs 32.43g 11%
Sugars 3.16g 13%
Dietary Fiber 1.77g 7%
Protein 20.08g 40%
Vitamin C 1.3mg 2%
Vitamin A 0.5mg 18%
Iron 1.3mg 7%
Calcium 465.3mg 47%
Amount Per 100 g
Calories 282.92 Kcal (1185 kJ)
Calories from fat 184.54 Kcal
% Daily Value*
Total Fat 20.5g 65%
Cholesterol 59.39mg 41%
Sodium 720.43mg 62%
Potassium 101.8mg 4%
Total Carbs 15.73g 11%
Sugars 1.53g 13%
Dietary Fiber 0.86g 7%
Protein 9.74g 40%
Vitamin C 0.6mg 2%
Vitamin A 0.3mg 18%
Iron 0.6mg 7%
Calcium 225.8mg 47%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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