Seared shrimp with basil oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Packed fresh basil leaves |
| 1 | teaspoon | Minced shallots |
| 1 | teaspoon | Minced fresh garlic |
| ½ | teaspoon | Salt |
| Black pepper | ||
| ¾ | cup | Olive oil |
| 24 | larges | Shrimp, peeled and deveined |
| (about 1 1/2 pounds) | ||
| 1 | tablespoon | Creole Seasoning |
| Garnish: 1/4 cup finely | ||
| Chopped red bell peppers, | ||
| ¼ | cup | Finely chopped |
| Green onion | ||
Directions
Make basil oil: PurJe basil, shallots, garlic, salt, 3 turns of pepper and olive oil in a food processor, about 1 minute. Scrape into a small bowl and set aside. Oil can be prepared up to 1 week in advance and stored in an airtight container in refrigerator.
Toss shrimp with Creole seasoning until well-coated. Heat a large, heavy, ungreased skillet over high heat. When very hot, add shrimp and sear each side for 3 minutes.
Spoon 2 tablespoons basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle with another tablespoon of oil. Sprinkle with red pepper and green onion before serving.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE13