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Pepita-crusted Shrimp With Rio Grande Citrus Beurre Blanc

  • Yield: 4 to 8 appetizer servings


  • 8 large shrimp, peeled and deveined
  • Salt and freshly ground black pepper to taste
  • 1 pinch cayenne
  • 1/2 cup cornstarch
  • 2 large egg whites, beaten
  • 1 cup roasted pumpkin seeds, shelled
  • Oil for frying
  • 1 1/2 cups fresh spinach, cleaned and shredded
  • 8 tablespoons Rio Grande Beurre Blanc


  • Season the shrimp with salt, pepper and cayenne. Dip the shrimp into the cornstarch and then into the beaten egg whites. Press the shrimp into pumpkin seeds and then sauté or deep fry until golden. Divide the shredded spinach into 8 mounds and place 1 shrimp on each mound. Top each shrimp with 1 tablespoon Rio Grande Citrus Beurre Blanc.
  • From Chef/Owner Charlie Watkins, The Blue Agave, Houston