Emerilized pilau
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | butter |
| 4.00 | ounce | smithfield ham |
| 1½ | cup | onions |
| 1.00 | tablespoon | garlic |
| 1½ | cup | peeled; seeded, chopped fresh tom |
| 1 | salt; to taste | |
| 1 | crushed red pepper flakes; to taste | |
| 2.00 | cup | long-grain white rice |
| 1.00 | quart | shrimp stock; see * note |
| 18.00 | large | gulf oysters; shucked |
| 1.00 | cup | frozen english peas; thawed |
| 1 | bayou blast; see * note | |
| 12.00 | large | softshell crabs; cleaned |
| 3.00 | cup | corn flour |
| 2.00 | eggs; beaten with | |
| 1.00 | tablespoon | milk |
| 2.00 | cup | lemon butter sauce; hot, see * note |
| 1.00 | tablespoon | finely-chopped parsley leaves |
Directions
* Note: See the "Shrimp Stock", "Bayou Blast - {Emeril's Creole Seasoning}", and "Lemon Butter Sauce" recipes which are included in this collection.
In a Dutch oven, over medium heat, melt the butter. Add the ham and render until crispy, about 2 to 3 minutes. Add the onions. Saute for 2 minutes. Add the garlic and tomatoes. Season with salt and a pinch of pepper flakes. Continue to saute for 3 minutes. Stir in the rice and stock. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 20 minutes. Season the oysters with Bayou Blast.
Add the oysters and peas, continue to cook for 5 minutes. Remove from the heat and season with salt and pepper. Season the softshells with Bayou Blast. Season the corn flour and egg wash with the Essence.
Dredge the softshells in the seasoned flour. Dip each softshell in the egg wash. Dredge the softshells for a second time in the seasoned flour, coating completely. Carefully drag the legs of the softshells in the oil for 30 seconds. Then carefully drop the softshells in the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Season with Essence. To serve, lay two of the softshells, legs up on the bottom of each plate. Spoon the pilau in the center of each softshell. Drizzle the sauce over the top and garnish with parsley. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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