A Night to Remember
Appetizer: Shrimp Skewers
- 6 - 3” bamboo skewers
- 12 large peeled/de-veined shrimp
- Salt & pepper
- Emeril’s Original Essence®
- Olive oil
- 2 cloves garlic, minced
- 4 fresh basil leaves, chopped
- 1 tablespoon fresh chopped parsley
- Juice of ½ lemon
- 2 tablespoons butter
- ¼ cup white wine
- eaf lettuce and 2 slices of lemon
l
for garnish
Salad: Mixed Greens
- bag mixed greens or your
1
favorite salad
- 1 - vine ripe tomato
- Garlic salt, black pepper
- Olive oil
- Red wine or balsamic vinegar
- ½ cup crumbled blue cheese or
Gorgonzola
Entrée: Chicken Francese
- 1 lb thin-sliced chicken breast
- 4 large eggs
- ¼ cup fresh, chopped parsley
- Salt, pepper
- Olive oil
- ½ cup flour
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 garlic cloves, chopped
- 2 fresh basil leaves, chopped
- Juice of ½ lemon
- 1/8 cup white wine
- 3 tablespoons salted butter
- ¼ cup chicken stock
- Wondra® flour
- Water
Leaf lettuce and lemon or strawberry
slices for garnish
Vegetable:
Garlic Green Beans
- 2 handfuls fresh green beans
- Olive oil
- 2 garlic cloves, chopped
- Salt & pepper
Wet the skewers in water. Place 4 shrimp on 2 skewers, then 2 shrimp on
the remaining 2 skewers Lightly sprinkle salt, pepper, and Emeril’s Original
Essence® on both sides of shrimp. Lightly coat bottom of 13” x 9” pan with
olive oil. Place skewers in bottom of pan. Sprinkle the top of the shrimp with
minced garlic, chopped basil, and chopped parsley. Squeeze ½ lemon over
shrimp. Cut butter into small pieces and scatter around shrimp. Pour wine on
top. Turn oven on broil, and position rack in middle of oven (not too close).
Set pan under broiler for 3 minutes, remove pan, turn shrimp over, and cook
for 3 more minutes. When done, place shrimp skewers on garnished plate.
Ladle sauce from pan over shrimp. WOW, are they good!
Empty ½ bag of mixed greens in bowl, slice tomato and add to bowl, season
with garlic salt and black pepper, drizzle 1 to 2 tablespoons olive oil and 1 to
2 tablespoon of your favorite vinegar over salad. Toss with spoons and taste.
Add more seasonings to your liking. Transfer salad to plates and sprinkle
cheese on top.
Before you start the entrée, steam the veggies, cool and set them aside.
Sauté chicken: Cut chicken breasts in half. Crack eggs into mixing bowl
(make sure it is big enough to coat chicken in), add parsley, pinch of salt and
pepper, and mix with fork. Place 12” non-stick sauté pan over burner and add
olive oil to cover bottom of pan (1/8”). Turn burner to medium high. On a
plate, spread ½ cup flour and coat both sides of chicken breasts, then place
chicken in egg mixture. Make sure chicken is completely coated with egg
mixture. Once oil is hot (3 - 4 minutes), add chicken to oil. Allow chicken to
brown then turn over, cook another 3 - 4 minutes. Next to the stove, have
ready a plate lined with a paper towel, and transfer the chicken onto the plate
when cooked. (The paper towel will absorb the extra oil from the chicken).
Lightly season the chicken with salt. When finished, clean up and get ready to
make the sauce.
Sauce: Place 12” non-stick sauté pan over medium heat, add 1 tablespoon
of olive oil, chopped shallots, chopped garlic, and chopped basil. Stir until
all ingredients are cooked. Add lemon juice, white wine, butter, and chicken
stock. Stir and turn heat to high. Allow to cook for 2 - 3 minutes. Thicken
sauce with 2 tablespoons of Wondra® flour in ½ cup water. Stir well. Add
flour-water into sauce slowly, while stirring. Garnish your plate and arrange
chicken and vegetables atop it. Ladle sauce on top of chicken.
Steam green beans ‘til tender but bright green in color, and set aside. Place
12” non-stick sauté pan over high heat. Add 2 tablespoons olive oil and
garlic. Add beans and pinch of salt & pepper. Stir until hot, 2-3 minutes.
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Grocery List
for
A Night to Remember
Dairy
q Green beans
Meat
q Chicken stock
q Olive oil
q ed wine or balsamic vinegar
R
q Salt & pepper
q meril’s Original Essence®
E
q White wine
Baking
q 4 Eggs
q Butter
q Gorgonzola cheese
q 8 - 10 large shrimp
q lb thin-sliced chicken breast
1
Vegetables
q Bulb of garlic
q Fresh basil
q Fresh parsley
q Shallots
q 1 bag mixed greens
q 1 tomato
q Flour
Oils/Spices
Utensils
q 3” bamboo skewers
Sweets
q Dessert
“Your love delights me, my treasure, my bride.
Your love is better than wine, your perfume
more fragrant than spices.”
Song of Solomon 4:10 (NLT)
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