Recipe

Shrimp Scampi Po-boy On Garlic Bread Recipe

	Vino4dino / All my dishes 1 year, 8 months ago This is an Emeril Lagasse recipe and Man is it good? This is the closest recipe I have made to Bill"s Garage right next to Liuzza's by the tracks in New Orleans. The only change I made to this, because Bill serves his this way, is that I hollowe... More Prep:45m Cook:15m Servings:4	Vino4dino
	cajun

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Ingredients

1 1/2 pounds large shrimp, peeled and deveined

1 teaspoon Essence

4 tablespoons unsalted butter

2 tablespoons olive oil

3 tablespoons chopped garlic

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Pinch cayenne

1/4 cup dry white wine or Vermouth

2 teaspoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon finely grated lemon zest

1/4 cup chopped green onions

2 tablespoons chopped fresh parsley

2 tablespoons chiffonade basil

1 loaf Garlic Bread, recipe follows

Finely grated Parmesan cheese, garnish

In a bowl, lightly season the shrimp with the Essence.

Garlic Bread:

1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise

1 stick unsalted butter, softened

2 tablespoons extra virgin olive oil

1/2 cup finely grated Parmesan cheese

2 teaspoons Emeril's Original Essence

2 teaspoons minced fresh parsley

1 teaspoon dehydrated garlic flakes, recipe follows

1/2 teaspoon fresh lemon juice

Dehydrated Garlic Flakes:

1 head garlic, peeled and thinly sliced

Preheat the oven to 120 degrees F or the lowest setting. Line a large baking sheet with parchment paper.

Spread the sliced garlic on the baking sheet and bake until completely dried and lightly browned, about 3 hours.

Remove and let cool completely. Store in an airtight container in a cool, dark place.

Directions

In a large skillet or saute pan, melt the butter and heat the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes. Add the wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes. Add the green onions and cook until the shrimp are pink. Stir in the parsley and basil and remove from the heat. Adjust the seasoning to taste.

To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread. Cut into 4 portions and serve immediately.

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Comments

lunasea 1 year, 7 months ago said:
Lordy mercy, I love Po-Boys and this is one jazzed up little sandwich recipe here. And my goodness, I made homemade baguettes over the weekend and need to use them for something tasty...I wonder what? Thanks, Dean - you are the man! And this recipe is my next Po-Boy...woo hoo. ;-)

vickycummins 1 year, 7 months ago said:
This sounds so good and I can't wait to make it, husbands going to love it.Thanks for such a good post!!! My husband goes to New Orleans every year and always talks about the great food! Has my 5.

juliecake 1 year, 7 months ago said:
To die for delicious!

raelene1951 1 year, 7 months ago said:
You provide the whole enchilada,LOL. This sounds great!

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