Skate With Shrimp And Artichoke Vinaigrette

Skate With Shrimp And Artichoke Vinaigrette
Skate With Shrimp And Artichoke Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • VINAIGRETTE:

  • 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

Directions

* 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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