Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
½ cup | Chopped yellow onions |
2 tablespoons | Minced garlic |
¼ cup | Chopped fresh basil |
2 cups | Arborio rice |
4 cups | Shrimp stock |
1 tablespoon | Unsalted butter; softened |
\N \N | Juice of 1/2 lemon |
2 teaspoons | Salt |
\N \N | Freshly-ground black pepper |
½ pounds | Peeled medium shrimp; halved |
½ cup | Chopped green onions |
2 cups | Quartered fresh artichoke hearts; cooked until tender |
1 teaspoon | Bayou Blast - {Emerils Creole Seasoning}; see * Note |
½ cup | Heavy cream |
½ cup | Freshly-grated Parmesan cheese |
\N \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.