Shrimp Scampi Po Boy on Garlic Bread| Emeril Lagasse

SHRIMP SCAMPI PO BOY
SERVES 4


GARLIC BREAD:
1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise
1 stick unsalted butter, softened
Juice of 1 lemon
¼ cup grated parmesan cheese
2 teaspoons minced fresh parsley
2 teaspoons Emeril's Original Essence
1 teaspoon dehydrated garlic flakes or 2 cloves garlic, minced

SHRIMP:
4 tablespoons unsalted butter
2 pounds peeled and deveined large shrimp
1 teaspoon Emeril’s Original Essence
Salt and freshly ground pepper
1 teaspoon Worcestershire sauce
Juice of 1 lemon
1/2 cup dry white wine
Fresh basil, roughly chopped
2 tablespoons chopped fresh parsley
3 tablespoons chopped garlic
1/4 cup chopped green onions
Cayenne pepper (optional)


Garlic bread: Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.

With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.

In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread. Place on prepared baking sheet and bake until just golden brown and bubbly.

Shrimp scampi: In a medium skillet or sauté pan, melt the butter over medium heat. Add the shrimp and season with Essence, salt and pepper.

Add the shrimp to the pan and cook, stirring, until the shrimp are starting to turn pink, about 3 minutes. Add the Worcestershire sauce, lemon juice, wine and bring to a boil and continue cooking until the wine is reduced by half.

Add the basil, parsley, garlic and green onions and continue cooking until the shrimp are cooked through, about 3 minutes longer. Remove from the heat and season with additional salt and cayenne, if desired.

To serve, spoon shrimp and sauce onto the bottom half of the garlic bread. and top with remaining garlic bread. Cut into 4 portions and serve immediately.





Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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