Ingredients Jump to Instructions ↓

  1. 2 cups Roasted Red Pepper Sauce

  2. 3 cups Warm FrisÈe Corn Salad

  3. 24 jumbo shrimp in their shells, and with their heads, if you can buy them that way (about 2 pounds)

  4. 1 tablespoon plus 1 teaspoon Emerilís Creole Seasoning

  5. 2 tablespoons olive oil

  6. 8 long fresh chives

Instructions Jump to Ingredients ↑

  1. Preheat the over to 350ºF.

  2. Prepare the Roasted Red Pepper Sauce, and keep warm. While the sauce is simmering, prepare the Warm Frisée Corn Salad, and keep warm.

  3. Place the shrimp in a bowl, sprinkle them with the Creole Seasoning, and rub it into the shells with your hands. Bake the shrimp on a baking sheet for 5 minutes; turn them over and bake for another 5 minutes. Remove from the over.

  4. To serve, pour 1/2 cup of the Roasted Red Pepper Sauce into each of 4 plates. Mound 3/4 cup of the Warm Frisée Corn Salad in the center and arrange 6 shrimp on top, like spokes radiating from the center. Top with chives and serve.

  5. Yield : 4 main-course servings


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