Emerils Shrimp and Pasta 1 pound linguine 1 1⁄4 pounds large shrimp, peeled and deveined 2 tsp Emeril's Original Essence or Creole Seasoning 1 stick unsalted butter 1 Tbl minced garlic 1⁄2 cup dry white wine 1⁄4 cup freshly squeezed lemon juice 1⁄2 tsp salt, plus more for the pasta water 1⁄8 tsp freshly ground black pepper 1 tsp crushed red pepper 1⁄4 cup chopped green onion tops 2 Tbl chopped fresh parsley
Roast Snapper, Vegetables With Arugula Pesto 2 (1-pd) whole red snappers, scaled and gutted ⅓ cup olive oil, plus extra for drizzling Kosher salt 1½ cups cherry tomatoes 2 small zucchini, diced 1 small leek, trimmed and cut into rounds 2 Tbl chopped rosemary 2 cloves garlic, finely chopped 2 Tbl white wine ¼ cup chopped parsley 1 cup arugula ¼ cup toasted walnuts 1 lemon, cut into wedges
2 tsp extra virgin olive oil 8 oz. uncooked shrimp, peeled and deveined (~ 14 extra large) 4 cloves garlic, minced 6 tsp lemon juice ¼ C. white wine * ¼ C. low-sodium chicken broth 1/8 C. fresh parsley, chopped Salt and pepper, to taste 4 oz. uncooked linguine
Tujague's Boiled Shrimp with White and Red Remoulade Creole White Remoulade Sauce Makes about 2-1/2 cups 1 cup Creole mustard 1 cup mayonnaise 1/4 tsp minced garlic 4 green onions, finely chopped (white and green parts) 1/4 cup finely chopped yellow onion 1/4 cup finely chopped celery
Creole jambalaya is a classic New Orleans food and this recipe is from a classic New Orleans chef – Leah Chase. Chase is culinary royalty in New Orleans as the owner and chef of historic soul food restaurant, Dooky Chase’s! Definitely a recipe to try out! Let us know what you think!