I can remember passing on several of Emeril's recipes because they included his so called "Emeril's Essence" and I didn't feel like mixing all of the ingredients needed to prepare this eponymous spice combo. From what I understand he also sells it perfectly branded in the supermarket but I was never able to find this particular product either. So one day I bit the bullet and got out the eight magical spices needed to make this perfectly blended mix. And boy am I glad I did. Since that fateful day I have made several of his recipes using his "essence" and they are always perfectly seasoned. It is definitely a spicy mix and adds quite a kick. In addition, it also gives dishes a restaurant quality because of the depth of the flavors offered in the spice mix. Now that I have a big bag of this spicy pixie dust sitting in my pantry it is easy to just grab it and measure from it like any other spice jar. Trust me -make it just once and you will get several enjoyable dishes out of it that are well worth the 3 minutes it takes to measure the exact amounts of the eight common spices.Shrimp and Pasta in a Tomato-Chile Cream Sauce
Modified from an Emeril Lagasse Recipe
Ingredients
- 1/4 cup kosher salt
- 1 pound linguine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Essence, recipe in link (I used 1 1/2 tablespoons)
- 1 1/2 teaspoons salt (I used 1 teaspoon)
- 1 cup finely chopped yellow onion
- 1/4 cup finely chopped jalapeno
- 1 tablespoon minced garlic
- 11/2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 cup diced tomatoes ( I used canned diced tomatoes to save time)
- 1/2 cup reserved pasta cooking water
- 1 cup grated Pepper Jack cheese
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves (I omitted the basil)
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes.
Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon (I used 1/2 tablespoon) of Essence, remaining 1 1/4 (I used 3/4) teaspoons of the salt and the pepper to the pan
and bring to a boil.
Cook the sauce until the cream is reduced by half, about 2 minutes.
Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
Serve immediately.
This pasta was amazing! The cup of tomatoes added a beautiful blush color to the pasta sauce and the heat of the essence, jalapenos and the pepper jack all worked together wonderfully. It was a very spicy dish - definitely not for the faint of heart, but perfect for a cold winter night to warm you up!
