WebPeel shrimp and place shells in a small pot and cover with water. Simmer on low heat for 20 minutes. Then strain the liquid to create your shrimp stock. In a large pot …
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WebDirections. Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot …
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Heat oil in a separate large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute. Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes
Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates. Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve. “Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'.
On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya.
Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5.