What a great dinner! I haven't had shrimp in forever. With my picky husband, shrimp is the closest thing I can get to fish.
This was my first Emeril recipe and I was very impressed. We'll definitely be making this again. My changes are bolded below.
2 pounds shrimp, peeled and deveined
Salt and freshly ground black pepper
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows (I used chicken stock)
2 tablespoons cold butter 2 tablespoons
chopped parsley leaves (I used dried parsley)
Lemon slices, for garnish
Rice, as accompaniment (I used 1 box of linguine)
Cook the linguine as directed.
Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside.
Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes.
Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Toss everything together and top with Parmesan cheese.