minutes.
Add the shrimp stock and bring to a
Peel and devein shrimp, retaining tails, if desired; set
salt and 1 tablespoon of Emeril's Original Essence (I used
oss the shrimp with 1 tablespoon of the
small bowl, season the shrimp with the Essence and a
For Emeril's Essence: Combine thoroughly all
aute the onions, pepper and shrimp until the onions are translucent
tached. (I use zipper back shrimp).
Reserve the shells, sprinkle
In bowl, lightly season shrimp with essence.
In large
tart preparing the blackened shrimp.
Finish the grits by
Heat the oil in a
skillet over medium-high heat. Add the onions; season with salt and cayenne and cook, stirring, until the onions are soft, about 3 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 3 minutes. Remove from the heat and set aside.
Add the paprika, the \"Emeril's Bayou Blast\" and the
eel, devein and butterfly the shrimp, leaving the tails on.
here called for in Cajun recipes.
minutes.
Add the shrimp to the pan and cook
5 minutes.
Add the shrimp, oysters with their liquid, green
or 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and
utter has melted, season the shrimp with 1 tablespoon of the
Spice Blend (Emeril's Original Essence): Combine all
shrimp boil, apple cider, honey, beer, 1 tbs salt, allspice, Emeril's