Emeril's Garlicky Sizzling Shrimp

It seems a lot of people have mixed feelings about Emeril Lagasse.  I've always liked Emeril and LOVE his cookbook, 20-40-60 Fresh Food Fast. I find myself going to this cookbook over and over again when I want a quick and simple meal that really delivers in the flavor department.  This recipe for Garlicky Sizzling Shrimp takes less than 10 minutes and is fantastic.  It's fabulous on it's own, but pairs well with pasta, rice, and/or bread....anything to mop up the juices with.  

Garlicky Sizzling Shrimp

Adapted from Emeril 20-40-60 Fresh Food Fast

Serves 2-4

2 pounds medium shrimp, peeled and deveined

2 teaspoons Emeril's Original Essence or Creole Seasoning

1/2 teaspoon salt

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons roughly chopped garlic

6 tablespoons shrimp or chicken stock 

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh parsley

In a medium bowl, toss the shrimp with the Essence/Creole seasoning and the salt.  Set aside

Heat a large cast-iron pan over medium-high heat, and add the olive oil.  When the oil is hot, add the butter and garlic.  Once the butter is nearly melted (about 20 seconds), add the shrimp and cook, stirring occasionally, until they are cooked through, about 3 minutes.

Add the stock, lemon juice, and parsley, and cook for 30 seconds.  Remove from the heat.  Serve immediately.

Notes/Results:  Fantastic!  In my opinion, this is probably the very best way to enjoy shrimp.  The shrimp were buttery, garlicky, and cooked to perfection.  We enjoyed ours served over angel hair pasta, but I really think this recipe begs for a little bread on the side so that you can mop up all the delicious juices.  This is another keeper recipe!