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Skate With Shrimp And Artichoke Vinaigrette

  • Yield: 4 servings


  • 1 1/2 to 2 pounds cleaned skate fillets
  • Salt
  • Essence
  • 1/2 cup seasoned flour for dredging
  • 1/4 cup olive oil
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped thyme
  • 1/2 red onion, julienned
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 3 plum tomatoes, seeded and julienned
  • 1/4 cup Kalamata, or other black brine-cured olives, pitted and halved
  • 1 cup cooked artichoke hearts, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound cooked shrimp, cut in half down the center
  • 1/4 cup chiffonade basil


  • Season skate with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet add olive oil and heat until hot but not smoking. Sauté skate for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.
  • For the Vinaigrette: In a large sauté pan heat 2 tablespoons of the olive oil over medium-high heat. Add the shallots, garlic and thyme and sauté for 1 minute. Add the red onion and sauté for 2 minutes. Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute. Add the basil and remaining 1/4 cup of olive oil and stir well to combine. Spoon the sauce over the skate and serve immediately.