Recipe
Roasted Shrimp With Saffron Potatoes And Tomato Mirliton Relish
Ingredients
- 12 Saffron Potatoes [2]
- 1 1/3 cups Tomato Mirliton Relish [3]
- 24 jumbo shrimp (about 2 pounds) in their shells, preferably with their heads
- 2 teaspoons Emerilís Creole Seasoning [4]
- 1/2 cup olive oil
- 1/4 cup chopped green onions
Directions
- Prepare the Saffron Potatoes, and set aside; they donít have to be reheated. Prepare the Tomato Mirliton Relish, and set aside.
- Preheat the oven to 400?F.
- In a large ovenproof skillet, combine the shrimp, Creole Seasoning, and oil, and toss to blend well. Remove the skillet from the heat, place it in the oven, and roast the shrimp until they are opaque and pink, for about 3 to 4 minutes on each side. Remove from the oven and reserve the pan juices.
- To serve, place 1/3 cup of the Tomato Mirliton Relish in the center of each dinner plate. Arrange 3 Saffron Potatoes and 6 shrimp around the relish on each plate. Drizzle with the pan juices and sprinkle with 1 tablespoon of the green onions.
Recipe Details
- Source: Emeril's New New Orleans Cooking [7]
- Dish Type: Entree [8]
Reviews