Save Room for Cake is a recurring feature celebrating chef birthdays through—what else—their delicious food!
Excited for Emeril Lagasse’s upcoming birthday (which is today, October 15), I spent some time last week scouring the web for the perfect recipe. My only issue was the plethora of delicious bites to choose from! How could I best honor this legendary chef and restaurateur—with a gumbo, banana crème pie, chicken and waffles?
After some careful consideration, I ended up tackling a meal with some very familiar flavors for our honored celebrity chef. Emeril’s recipe for Creamy Creole Shrimp combines the best of spicy and savory, and the option to pair with pasta, grits or popovers sounded just right.
I started by chopping my fresh veggies and prosciutto in preparation for this easy to prepare meal. Once the pan was hot and the butter started bubbling I threw in the prosciutto. The frying aroma was absolutely intoxicating.
The rest of the prep was relatively simple—my only regret was that I didn’t peel the shrimp in advance. As a result I spent some time alternating between stirring the thickening sauce and hunching over the sink to peel and devein the shrimp, but if nothing else I was impressed by my multitasking skills.
While the dish simmered, I added a splash of additional cream for a little extra pasta sauce, which worked out well. The mixture turned out fairly spicy, but was really well balanced by the cream as well as the salty profile of the prosciutto. To serve, I spooned the creamy shrimp and veggie mixture over pasta.
The best part of this recipe? I ended up with a really satisfying meal without too much time spent in the kitchen, and that’s something I can get into. Thanks, Emeril!
Creamy Creole Shrimp
Makes 8 Servings
Ingredients:
4 tablespoons unsalted butter- 4 ounces prosciutto, chopped
- 1/2 cup yellow onion, finely chopped
- 1/2 cup red bell peppers, diced small
- 1/2 cup yellow bell peppers, diced small
- 1/4 cup green onions, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 (14.5-ounce) can petite diced tomatoes
- 1 cup heavy cream
- 2 1/2 pounds large shrimp, peeled and deveined
- 2 teaspoons Emeril’s Original Essence, plus more for serving
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for garnish
Method:
In a large, heavy sauté pan over medium-high heat, melt 2 tablespoons butter. When bubbly, add prosciutto and cook until crisp, about 3 minutes. Transfer prosciutto to a paper towel-lined plate and set aside. Add remaining butter to pan along with yellow onion, bell peppers, green onions, and garlic and cook for 4 minutes or until vegetables are slightly wilted. Add white wine and reduce by half. Add tomatoes and heavy cream and cook for another 3 minutes or until sauce has thickened.
Season shrimp with Essence. Add shrimp to sauce and cook for another 4 minutes or until shrimp are just cooked through. (Be careful not to overcook the shrimp.) Add parsley and reserved prosciutto, stir until incorporated, and cook 1 minute longer or until prosciutto has heated through. Garnish with Parmesan and Essence. Serve with popovers, grits, or pasta.
Photographs credited to Emerils.com and Chelsea Sproul.
