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Popovers With Creamy Creole Shrimp

Popovers With Creamy Creole Shrimp

  • Yield: 12


  • 4 tablespoons clarified butter, melted (or vegetable oil), plus more for tins
  • 4 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups milk
  • 3 tablespoons heavy cream
  • 1 cup flour
  • 3/4 cup grated Parmigiano Reggiano, plus more for garnish
  • 1 recipe Creamy Creole Shrimp


  • Preheat oven to 450 degrees.

  • Brush the wells of a standard muffin tin with melted butter.

  • Combine eggs, salt, pepper, milk, cream, and remaining butter in a blender and blend until well combined. Add flour and blend for 15 seconds or until smooth. Let batter rest in refrigerator for at least half an hour.

  • Fill each muffin well halfway with batter. Add about 1 tablespoon grated Parmigiano to center of each.

  • Bake popovers for 15 minutes. Reduce heat to 350 degrees and bake for 20 minutes, or until golden and puffed. Remove popovers from oven and transfer to a wire rack. Pierce a side of each popover with a knife to allow steam to escape. (This will help keep them from deflating.) Serve immediately with creamy creole shrimp; garnish with additional grated Parmigiano if desired.