Shrimp Scampi Po-Boy
from the Food Network (Emeril)
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
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.
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.