Ingredients Jump to Instructions ↓

  1. 1.00 tablespoon olive oil

  2. cup chopped onion

  3. 1.00 cup rice

  4. 2 1/2 cup chicken broth; plus additional,

  5. 1 ; if necessary

  6. 1 salt; to taste

  7. 1 freshly-ground black pepper; to taste

  8. pounds shrimp; peeled, deveined

  9. 1.00 tablespoon chopped green onions

  10. 1.00 tablespoon chopped parsley

  11. 1.00 teaspoon bayou blast; seenote

Instructions Jump to Ingredients ↑

  1. * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

  2. In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to simmering, cover and cook 10 minutes. Check rice, and if almost tender add shrimp, green onions, parsley, and more liquid, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Bayou Blast before serving. This recipe yields 2 servings.

  3. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-019 broadcast 02-26-1997) Downloaded from their Web-Site -

  4. Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

  5. -10-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

  6. NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000


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