Note: Recipe courtesy of Emeril Lagasse 2 pounds (20 to 30) large shrimp, peeled and deveined 3 tablespoons hot red pepper sauce, plus a dash 2 tablespoons Emeril's Original Essence spice mix 2/3 cup of water 1 pound unsalted butter, cut into 1-inch pieces 4 teaspoons finely grated lemon zest 2 bay leaves 1 clove garlic, smashed 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 1 tablespoon freshly squeezed lemon juice 1/2 bunch (1 1/2 to 2 ounces) fresh parsley, finely chopped 4 green onions, finely chopped 1 baguette, or other small, crusty loaf of fresh bread, warmed 1.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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