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Seared Shrimp With Basil Oil

  • Yield: 4 servings


  • 1/2 cup packed fresh basil leaves
  • 1 teaspoon minced shallots
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon salt
  • Black pepper
  • 3/4 cup olive oil
  • 24 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 1 tablespoon Creole Seasoning
  • Garnish: 1/4 cup finely chopped red bell peppers, 1/4 cup finely chopped green onion


  • Make basil oil: purée basil, shallots, garlic, salt, 3 turns of pepper and olive oil in a food processor, about 1 minute. Scrape into a small bowl and set aside. Oil can be prepared up to 1 week in advance and stored in an airtight container in refrigerator.
  • Toss shrimp with Creole seasoning until well-coated. Heat a large, heavy, ungreased skillet over high heat. When very hot, add shrimp and sear each side for 3 minutes.
  • Spoon 2 tablespoons basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle with another tablespoon of oil. Sprinkle with red pepper and green onion before serving.