Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
8 first-course servings
Level:
Intermediate

Ingredients

  • 1 tablespoon vegetable oil
  • 5 tablespoons unsalted butter
  • 1 1/2 pounds peeled and deveined shrimp
  • 2 teaspoons Emeril's ESSENCE Creole Seasoning, recipe follows
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground white pepper
  • 1/4 cup minced shallots
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 1 1/4 cups milk
  • 2/3 cup heavy cream
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 tablespoon chopped chives
  • 2 slices firm white bread, crusts removed, toasted and processed in a food processor to make fresh bread crumbs
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Preheat the oven to 400 degrees F and lightly grease 8 (6 or 8-ounce) shallow ramekins or gratin dishes.

In a large skillet, heat the vegetable oil and 1 tablespoon of the butter over high heat until hot. Season the shrimp with the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper and add them to the hot pan. Cook quickly, turning once, until lightly golden on both sides, 30 seconds to 1 minute per side. Divide the shrimp evenly among the ramekins and set aside.

In a small saucepan, melt 3 tablespoons of the remaining butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the flour, whisk to combine, and cook, stirring, for 2 to 3 minutes or until fragrant -- do not allow flour to brown. While whisking constantly, add the milk and heavy cream in a thin, steady stream, until mixture is very smooth. Cook, stirring, until sauce comes to a gentle boil, thickens and any floury taste is gone, 5 to 6 minutes. Add the lemon juice, 1 cup shredded cheese, chives, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from the heat and spoon the sauce evenly over the shrimp in the ramekins.

In another small saucepan melt the remaining tablespoon of butter. Remove from the heat and add the butter to the bread crumbs. Toss to thoroughly combine. Sprinkle 1/2 cup shredded cheese evenly among the tops of the ramekins and then divide the buttered crumbs evenly among the tops of the ramekins.

Place the ramekins on a large baking sheet and bake until golden brown and bubbly, 15 to 18 minutes.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Saute of Gulf Shrimp

Recipe courtesy of Anton Shulte

Potatoes au Gratin

Recipe courtesy of Emeril Lagasse

Seafood au Gratin

Recipe courtesy of Emeril Lagasse

Sweet Potato Au Gratin

Recipe courtesy of Tia Mowry

Potatoes au Gratin

Recipe courtesy of Jamie Deen

Cheesy Potatoes au Gratin

Recipe courtesy of Tiffani Thiessen

Bacon Potatoes Au Gratin

Recipe courtesy of Todd Porter|Diane Cu

Scalloped Potatoes au Gratin

Recipe courtesy of Kelsey Nixon

Mashed Potatoes Au Gratin

Recipe courtesy of Michael Chiarello

On TV

Extra Virgin

7:30am | 6:30c

Extra Virgin

8:30am | 7:30c

Extra Virgin

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Unwrapped 2.0

2:30pm | 1:30c

Top 5 Restaurants

3:30pm | 2:30c

Guilty Pleasures

4:30pm | 3:30c

Guilty Pleasures

5:30pm | 4:30c
On Tonight
On Tonight

Choccywoccydoodah

8pm | 7c

Choccywoccydoodah

8:30pm | 7:30c

Cake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Choccywoccydoodah

12:30am | 11:30c

Cupcake Wars

1am | 12c

Cake Wars

2am | 1c

So Much Pretty Food Here