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1
In a bowl, lightly season the shrimp with the Essence.
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2
In a large skillet or saute pan, melt the butter and heat the oil over medium heat.
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3
Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes.
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4
Add the wine and bring to a boil.
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5
Cook, stirring occasionally, until the wine is reduced by half.
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6
Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes.
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7
Add the green onions and cook until the shrimp are pink.
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8
Stir in the parsley and basil and remove from the heat.
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9
Adjust the seasoning to taste.
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10
To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread.
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11
Sprinkle lightly with cheese and top with the remaining garlic bread.
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12
Cut into 4 portions and serve immediately.
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13
1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise
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14
1 stick unsalted butter, softened
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15
2 tablespoons extra virgin olive oil
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16
1/2 cup finely grated Parmesan cheese
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17
2 teaspoons Emeril's Original Essence
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18
2 teaspoons minced fresh parsley
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19
1 teaspoon dehydrated garlic flakes, recipe follows
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20
1/2 teaspoon fresh lemon juice
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21
Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.
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22
With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.
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23
In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread.
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24
Place on the prepared baking sheet and bake until just golden brown and bubbly.
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25
Serve hot.
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26
1 head garlic, peeled and thinly sliced
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27
Preheat the oven to 120 degrees F or the lowest setting.
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28
Line a large baking sheet with parchment paper.
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29
Spread the sliced garlic on the baking sheet and bake until completely dried and lightly browned, about 3 hours.
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30
Remove and let cool completely.
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31
Store in an airtight container in a cool, dark place.
