Ingredients
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1 1/2 lbs large shrimp, peeled and deveined
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1 teaspoon Emeril's Original Essence
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4 tablespoons unsalted butter
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2 tablespoons olive oil
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3 tablespoons fresh garlic, chopped
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1/4 teaspoon salt
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1/2 teaspoon pepper
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1 pinch cayenne pepper
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1/4 cup dry white wine or 1/4 cup dry vermouth
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2 teaspoons lemon juice
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon lemon zest
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2 tablespoons fresh parsley
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2 tablespoons basil
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1 loaf garlic bread
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2 tablespoons parmesan cheese, grated fine, to garnish
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1/4 cup green onion, chopped
Instructions
- In bowl, lightly season shrimp with essence.
- In large skillet or saute pan, melt butter and heat oil over med heat.
- Add garlic, salt, pepper, and cayenne and cook, stirring, until garlic is soft and fragrant but not browned, about 2 minutes.
- Add wine and bring to boil.
- Cook, stirring occasionally, until wine is reduced by half.
- Lower heat to med-high, add shrimp, lemon juice, worcestershire, and lemon zest and cook, till shrimp are pink.
- Stir in parsley and basil, remove from heat.
- Season to taste.
- To serve, spoon shrimp and sauce into bottom half of prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread.