EMERIL LAGASSE SAUTE SHRIMP

Emeril Lagasse Saute shrimp image

Number Of Ingredients 13

1 1/4 pounds Large shrimp
1 teaspoon black pepper divided
2 teaspoon Creole seasoning mix
1/2 teaspoon dried rosemary
1 1/2 cups Seafood stock or vegetable broth
1/2 cup dry white wine
1/3 cup Worcestershire
1 l lemon
1/2 cup onion chopped
1/2 tablespoon garlic
1/4 tablespoon hot sauce
2 tablespoons olive oil
2 tablespoons butter

Steps:

In a medium bowl, combine shrimp with 1/2 tsp pepper, 1 tsp Creole seasoning and rosemary. Toss to coat. Cover and refrigerate until ready to use.
In a medium saucepan, combine stock, wine, Worcestershire, lemon juice, onion, garlic, hot sauce and remaining black pepper and Creole seasoning. Bring to a boil, reduce heat to low and simmer 30 minutes, until reduced by half
During last 5 minutes of simmering, heat oil in a large skillet over high. Add shrimp and cook 2 minutes, searing both sides. Pour in sauce and stir until shrimp are coated. Cook 1 minute. Remove from heat and whisk in butter, 1/2 Tbsp at a time.