Chef Emeril Lagasse cooks up some of his favorite family recipes. Find out how you too can cook like Emeril and his mother by checking out the recipes below.
2 tablespoons unsalted butter, cubed
Toss the shrimp in a medium bowl with the Essence, ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
Place 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet.
Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine, lemon juice, linguine, broccoli and cauliflower florets to the pan and cook for 3 minutes, stirring often. Add the remaining olive oil and butter, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper and the parsley in the skillet and cook, stirring often, until the butter is melted and the linguine and vegetables are warmed through, about 2 minutes. Serve immediately.
Yield: 4 servings
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
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