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Skate With Shrimp And Artichoke Vinaigrette


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  • 1 1/2 pounds cleaned skate fillets - (to 2)
  • Salt to taste
  • Emeril's Essence see * Note
  • 1/2 cup seasoned flour for dredging
  • 1/4 cup olive oil
  • 1/4 cup extra-virgin olive oil 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 fresh lemon juice plus
  • 2 tablespoons fresh lemon juice
  • 3 plum tomatoes seeded, julienned
  • 1/4 cup Kalamata olives pitted, halved (or other black brine-cured olives)
  • 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


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Season skate with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour. In a large skillet, add olive oil and heat until hot but not smoking. Saute skate for 3 minutes on each side, or until golden brown on both sides. Transfer to a warm plate and set aside while you make the sauce.

For the Vinaigrette: In a large saute pan heat 2 tablespoons of the olive oil over medium-high heat. Add the shallots, garlic, and thyme and saute for 1 minute. Add the red onion and saute for 2 minutes. Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute. Add the basil and remaining 1/4 cup of olive oil and stir well to combine. Spoon the sauce over the skate and serve immediately.

This recipe yields 4 servings.

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