Impress your guests with this unique combination of spicy chorizo and sweet shrimp...so simple and tasty! Make sure to use a good-quality olive oil for the best results.
Once you make this stock, I'll bet you never throw shrimp shells away again! Every time you use fresh shrimp, save the shells in a plastic container or bag in the freezer until you have accumulated enough to make a batch of stock.
This classic sauce gets a tangy kick from horseradish and two kinds of mustard. It's just the thing to eat with chilled boiled shrimp or spooned over a crabmeat and avocado salad.
Shrimp sauteed with garlic, olive oil, capers and white wine served over pasta is a simple week night dish.
One taste of this citrusy ceviche will take you right back to the Caribbean.
Shrimp Scampi is simply shrimp sauted in wine and garlic with a little butter. Laddled over an herbed rice pilaf you can have this on the dinner table in 30 minutes or less.
This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season.
An impressive yet simple and mouth-watering dish that's sure to be a crowd-pleaser.
Extra virgin olive oils, balsamic vinegars, and pastas, lots to choose from.
Catch Emeril as he travels throughout Florida. Thursdays at 9:30 AM ET