Emeril's Shrimp Beignets
INGREDIENTS:
4 Whole artichokes; cleaned
-and stem removed
4 Lemons; cut in half
Water; to cover
3/4 c Extra-virgin olive oil
1/4 c Balsamic vinegar
1/4 c Chopped fresh mild herbs;
-see *
2 ts Minced garlic
Salt
Freshly ground black pepper
4 Dozen peeled and deveined
-medium shrimp; cooked
4 c Chiffonade baby greens
2 tb Grated Parmesan cheese
1 tb Chopped parsley
1 Sprig fresh thyme
4 Whole artichokes; cleaned
-and stem removed
4 Lemons; cut in half
Water; to cover
3/4 c Extra-virgin olive oil
1/4 c Balsamic vinegar
1/4 c Chopped fresh mild herbs;
-see *
2 ts Minced garlic
Salt
Freshly ground black pepper
4 Dozen peeled and deveined
-medium shrimp; cooked
4 c Chiffonade baby greens
2 tb Grated Parmesan cheese
1 tb Chopped parsley
1 Sprig fresh thyme
*fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.
In a stock pot, add the artichokes and lemons. Cover with water. Season the water with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Submerge the artichokes in the water by laying a small cloth towel over the artichokes in the pan. Continue to cook for 18 minutes or until tender.
Remove the artichokes and place in a bowl of ice water for a couple of minutes or until chilled. Drain and pat dry.
In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk until incorporated. Season with salt and pepper. Season the artichokes with salt and pepper.
Toss the greens and shrimp lightly with the vinaigrette. Season with salt and pepper.
Hero: Mound a quarter of the greens and shrimp in the center of each artichoke. Garnish the artichokes with the cheese, parsley and thyme sprigs.
Yields: 4 servings
MC formatted & busted by Barb at Possum Kingdom using Buster 2.0d on 3/23/98
NOTES : A delicious salad from Emeril Lagasse to welcome spring. Airdate: 3/20/98:
In a stock pot, add the artichokes and lemons. Cover with water. Season the water with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Submerge the artichokes in the water by laying a small cloth towel over the artichokes in the pan. Continue to cook for 18 minutes or until tender.
Remove the artichokes and place in a bowl of ice water for a couple of minutes or until chilled. Drain and pat dry.
In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk until incorporated. Season with salt and pepper. Season the artichokes with salt and pepper.
Toss the greens and shrimp lightly with the vinaigrette. Season with salt and pepper.
Hero: Mound a quarter of the greens and shrimp in the center of each artichoke. Garnish the artichokes with the cheese, parsley and thyme sprigs.
Yields: 4 servings
MC formatted & busted by Barb at Possum Kingdom using Buster 2.0d on 3/23/98
NOTES : A delicious salad from Emeril Lagasse to welcome spring. Airdate: 3/20/98: