Caviar Grilled Shrimp and Caviar Mussels Dynamite | Emeril Lagasse

Sometimes you just have to treat yourself, and we’re here to help! This week, try adding a little bit of caviar to seafood dishes for a delicious and decadent touch. Emeril’s Grilled Shrimp and Mussels Dynamite are easy to prep, and perfectly showcase the use of caviar. The dishes were the favorites of recent Emeril Cooks guests Lianne Won and Brian Reburn, owners of Marshallberg farm, which produces some of the best caviar in the south.

Grilled Shrimp With Caviar Butter

24 large (U16 or U12) shrimp, with shells and head left on
12 whole green onions
Olive oil, for brushing
Salt and pepper, to taste
1 cup dry white wine
Juice of 3 lemons
2 tablespoons minced garlic
1 tablespoons minced shallots
1 teaspoon salt and freshly-ground black pepper
Dash Worcestershire sauce
Dash hot pepper sauce
1/2 cup heavy cream
2 sticks unsalted butter, room temperature
2 tablespoons caviar
1 tablespoons finely-chopped fresh parsley

Preheat a grill or grill pan to medium-high heat.

Cut shrimp down the back to devein, then thread them onto 4 skewers, (leaving on heads and shells). Drizzle the shrimp and whole green onions with about 2 tablespoons of the olive oil, season with salt and pepper. Set aside while you prepare the sauce.

In a saucepan, combine the wine, lemon juice, garlic, shallots, salt, pepper, Worcestershire sauce and hot pepper sauce and bring to a boil. Reduce until liquid has nearly evaporated. Add cream and reduce by half. Reduce heat to medium and whisk in butter bit by bit. When all butter has been added, remove from heat, but continue whisking until all butter is incorporated; season to taste with salt and pepper. Keep warm, set over a pan of hot water; do not let sauce get too hot or it will separate.

Transfer the shrimp and green onions to the grill. The green onions cook quickly; keep an eye on them and turn them as soon as they begin to brown. Cook the shrimp about 4 minutes per side or less, just until they turn pink and are opaque throughout.

To serve, stir the caviar into the lemon sauce. Place the shrimp skewers on warmed dinner plates, and top with grilled green onions. Drizzle sauce over each plate and sprinkle with parsley.

Yield: 4 servings
Mussels Dynamite

3 dozen mussels, about 1 1/2 pounds
1/4 cup sake
3/4 cup Kewpie mayonnaise
2 teaspoons Sriracha sauce
1 teaspoon light soy sauce
1 teaspoon ponzu sauce or lime juice
1/2 teaspoon mirin
3 tablespoons orange tobiko
1 tablespoon finely chopped green onions
2 tablespoons caviar or other black tobiko, for garnish

In a high sided sauté pan or sauce pan over medium-high heat, add the mussels and the sake and cover with lid. Steam the mussels until all of the shells pop open, about 2 to 3 minutes. Using a slotted spoon transfer the mussels to a bowl and discard the liquid. Detach the top shell of the mussels and discard. Transfer the mussels still attached to the bottom half of the shell to a baking sheet lined with coarse or rock salt.

Preheat the broiler in the oven and arrange the oven rack as close to the broiler as possible.

In a small bowl combine the mayo, Sriracha, soy sauce, ponzu, mirin and tobiko and mix well. Spoon about 1 teaspoon of the sauce over each mussel.

Transfer the baking sheet to the oven and broil the mussels until the sauce begins to bubble around the edges, about 1 to 1 1/2 minutes. Remove from the oven and cool slightly. Garnish with the caviar or black tobiko and green onions and serve immediately.

Yield: 36 mussels, 6 to 8 appetizer servings

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

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