Preheat the oven to 350 degrees F.
For the shrimp: In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over shrimp. Heat a large oven-safe saute pan over medium- high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the shrimp in the pan, and saute until done, about 3 to 4 minutes.
For the Southern Cooked Greens: In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Stir in the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper.
Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the shrimp directly on top of the pudding.
Bread Pudding:
3 tablespoons unsalted butter
3 cups yellow onions, julienned
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
12 turns fresh ground black pepper
1/2 pound ground chicken sausage
1 tablespoon chopped garlic
1 ear sweet corn, kernels removed from the cob
5 eggs
2 cups heavy cream
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
8 slices French bread, (cut into 1-inch cubes), about 4 cups
1/2 cup grated Parmigiano-Reggiano
Grease a 2-quart glass rectangular pan with 1 tablespoon butter.
In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cool.
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.
Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture.
Add the bread cubes and mix well.
Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.
Yield: 6 to 8 servings
Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William Morrow and Company, 1998.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1977.85 Kcal (8281 kJ)
Calories from fat	1182.46 Kcal
		% Daily Value*
Total Fat	131.38g	202%
Cholesterol	219.95mg	73%
Sodium	12281.65mg	512%
Potassium	1543.56mg	33%
Total Carbs	148.79g	50%
Sugars	33.9g	136%
Dietary Fiber	24.74g	99%
Protein	67.82g	136%
Vitamin C	16mg	27%
Iron	17.9mg	100%
Calcium	558.9mg	56%

Amount Per 100 g
Calories	130.31 Kcal (546 kJ)
Calories from fat	77.91 Kcal
		% Daily Value*
Total Fat	8.66g	202%
Cholesterol	14.49mg	73%
Sodium	809.19mg	512%
Potassium	101.7mg	33%
Total Carbs	9.8g	50%
Sugars	2.23g	136%
Dietary Fiber	1.63g	99%
Protein	4.47g	136%
Vitamin C	1.1mg	27%
Iron	1.2mg	100%
Calcium	36.8mg	56%

* 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

49.7

Points
54

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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