Skate with Shrimp and Artichoke Vinaigrette (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1 1/2 to 2 pounds cleaned skate fillets |
salt |
essence, recipe follows |
1/2 cup seasoned flour, for dredging |
1/4 cup olive oil |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
2 tablespoons minced shallots |
1 teaspoon minced garlic |
1 teaspoon chopped thyme |
1/2 red onion, julienned |
1/4 cup plus 2 tablespoons fresh lemon juice |
3 plum tomatoes, seeded and julienned |
1/4 cup kalamata, or other black brine-cured olives, pitted and halved |
1 cup cooked artichoke hearts, thinly sliced |
1/2 pound cooked shrimp, cut in half down the center |
1 teaspoon salt |
1/2 teaspoon crushed red pepper |
1/4 cup chiffonade basil |
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 leaf oregano |
1 tablespoon dried thyme |
Directions:
1. For the vinaigrette:
2. Season skate with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet, add olive oil and heat until hot but not smoking. Saute skate for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.
3. For the Vinaigrette: In a large saute pan heat 2 tablespoons of the olive oil over medium-high heat. Add the shallots, garlic, and thyme and saute for 1 minute. Add the red onion and saute for 2 minutes. Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute. Add the basil and remaining 1/4 cup of olive oil and stir well to combine. Spoon the sauce over the skate and serve immediately.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
|
|