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Roasted Shrimp With Roasted Red Pepper Sauce And Warm Frisee Corn Salad

  • Yield: 4 main-course servings



  • Preheat the over to 350ºF.
  • Prepare the Roasted Red Pepper Sauce, and keep warm. While the sauce is simmering, prepare the Warm Frisée Corn Salad, and keep warm.
  • Place the shrimp in a bowl, sprinkle them with the Creole Seasoning, and rub it into the shells with your hands. Bake the shrimp on a baking sheet for 5 minutes; turn them over and bake for another 5 minutes. Remove from the over.
  • To serve, pour 1/2 cup of the Roasted Red Pepper Sauce into each of 4 plates. Mound 3/4 cup of the Warm Frisée Corn Salad in the center and arrange 6 shrimp on top, like spokes radiating from the center. Top with chives and serve.