Title: Seared Shrimp with Basil Oil
Categories: Essnce10
Yield: 4 servings

1/2 c Fresh basil leaves -;
-(packed)
1 ts Minced shallots
1 ts Minced fresh garlic
1/2 ts Salt
Freshly-ground black pepper;
-to taste
3/4 c Olive oil
24 lg Shrimp - (abt 1 1/2 lbs);
-peeled, deveined
1 tb Bayou Blast; see * Note
=== GARNISH ===
1/4 c Finely-chopped red bell
-peppers
1/4 c Finely-chopped green onion

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Make basil oil: Puree basil, shallots, garlic, salt, 3 turns of pepper and
olive oil in a food processor, about 1 minute. Scrape into a small bowl and
set aside. Oil can be prepared up to 1 week in advance and stored in an
airtight container in refrigerator. Toss shrimp with Bayou Blast until
well-coated. Heat a large, heavy, ungreased skillet over high heat. When
very hot, add shrimp and sear each side for 3 minutes. Spoon 2 tablespoons
basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and
drizzle with another tablespoon of oil. Sprinkle with red pepper and green
onion before serving. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-013 broadcast 06-30-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-24-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.