Skate with Shrimp and Artichoke Vinaigrette Recipe

Name: Skate with Shrimp and Artichoke Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds cleaned skate fillets; Salt; Essence, recipe follows; 1/2 cup seasoned flour, for dredging; 1/4 cup olive oil; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 1 teaspoon chopped thyme; 1/2 red onion, julienned; 1/4 cup plus 2 tablespoons fresh lemon juice; 3 plum tomatoes, seeded and julienned; 1/4 cup Kalamata, or other black brine-cured olives, pitted and halved; 1 cup cooked artichoke hearts, thinly sliced; 1/2 pound cooked shrimp, cut in half down the center; 1 teaspoon salt; 1/2 teaspoon crushed red pepper; 1/4 cup chiffonade basil; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 1/2 to 2 pounds cleaned skate fillets
Salt
Essence, recipe follows
1/2 cup seasoned flour, for dredging
1/4 cup olive oil
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon chopped thyme
1/2 red onion, julienned
1/4 cup plus 2 tablespoons fresh lemon juice
3 plum tomatoes, seeded and julienned
1/4 cup Kalamata, or other black brine-cured olives, pitted and halved
1 cup cooked artichoke hearts, thinly sliced
1/2 pound cooked shrimp, cut in half down the center
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup chiffonade basil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Season skate with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour.
2
In a large skillet, add olive oil and heat until hot but not smoking.
3
Saute skate for 3 minutes on each side, or until golden brown on both sides.
4
Transfer to a warm plate and set aside while you make the sauce.
5
For the Vinaigrette: In a large saute pan heat 2 tablespoons of the olive oil over medium-high heat.
6
Add the shallots, garlic, and thyme and saute for 1 minute.
7
Add the red onion and saute for 2 minutes.
8
Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute.
9
Add the basil and remaining 1/4 cup of olive oil and stir well to combine.
10
Spoon the sauce over the skate and serve immediately.
11
Combine all ingredients thoroughly and store in an airtight jar or container.
12
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
13
Published by William and Morrow, 1993.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 1/2 to 2 pounds cleaned skate fillets, Salt, Essence, recipe follows, 1/2 cup seasoned flour, for dredging, and more.

Yes, Skate with Shrimp and Artichoke Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skate with Shrimp and Artichoke Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions