Yield: 1 servings
Measure | Ingredient |
---|---|
1.00 tablespoon | olive oil |
½ cup | chopped yellow onions |
2.00 tablespoon | minced garlic |
¼ cup | chopped fresh basil |
2.00 cup | arborio rice |
4.00 cup | shrimp stock |
1.00 tablespoon | unsalted butter; softened |
1 \N | juice of 1/2 lemon |
2.00 teaspoon | salt |
1 \N | freshly-ground black pepper |
½ pounds | peeled medium shrimp; halved |
½ cup | chopped green onions |
2.00 cup | quartered fresh artichoke hearts; cooked until tender |
1.00 teaspoon | bayou blast - {emerils creole seas; oning}, see * |
½ cup | heavy cream |
½ cup | freshly-grated parmesan cheese |
1 \N | (plus extra cheese for garnishing) |
* Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is included in this collection.
Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes.
Fold in shrimp and green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in ½ cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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