This week, we’re spotlighting recipes from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen by Emeril Lagasse (Oxmoor House/Time Inc. Books), the celebrity chef and ...

1. Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat ...

Bring a large pot of salted water to a boil and cook the linguine until al dente, about 9 minutes. While the pasta is cooking, toss the shrimp with the Essence or creole seasoning in a medium bowl.

Emeril Lagasse layers together his favorite seafood and vegetables to this perfect Father’s Day inspired recipe — it’s sure to be a go-to pasta dish! 1. Set a large, 6-quart pot with water over high ...

“Barbecue shrimp” originated at Pascal’s Manale Restaurant & Bar in New Orleans in the 1950s and became hugely popular. When I was getting ready to open Emeril’s, I developed my own white tablecloth ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW ORLEANS – It’s National Shrimp Day. What ...

This is Alan "Big Al" Staub's recipe for creamy spinach and shrimp enchiladas, his adaptation of an Emeril Lagasse recipe for crespelle alla Fiorentina. The tortillas substitute for crepes.Creamy ...

As we count down to New Times’ Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to ...

Emeril Lagasse, one of the country’s most influential chefs, took the stage Saturday at the Sands Bethlehem Event Center. “How about a little surprise,” the celebrity chef, cookbook author and ...

The recipe actually calls for whole shrimp that you behead and de-vein yourself, using both heads and shell to flavor the stock. I use EZ-Peel shrimp sans heads and think it comes out great. Since ...

Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...