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Creamy Creole Shrimp

Creamy Creole Shrimp

  • Yield: 6


  • 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


  • In a large, heavy saute 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 of Parmesan and Essence. Serve with popovers, grits, or pasta.