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Explore emeril's culinary world with recipes, cooking tips, and more from the renowned chef and restaurateur 5 pounds (about 8) medium mirlitons (chayotes) 2 pounds medium shrimp, peeled and deveined 4 tablespoons olive oil 1 1/2 tablespoons emeril's bayou blast essence 2 cups chopped yellow onions 1/2 cup chopped green bell peppers 1 large jalapeno, seeded and minced (about 1/4 cup) 1/2 teaspoon dried thyme 1/4 cup minced garlic 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup. Discover flavors that inspire your kitchen creations.

New recipes emeril events & happenings sales & special deals on emeril products emeril’s restaurants 4 to 6 servings tags Emeril's shrimp creole shrimp creole originated in south louisiana where gulf shrimp are plentiful

The shrimp are simmered in a spicy tomato sauce and the dish is served over rice

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It's basically white cake topped with ice cream and meringue, then quickly baked in the oven. Creole duck breasts with beer and dried cherry glaze yield 2 to 4 servings, depending on size of duck breasts tags Emeril’s coastal pasta bordelaise with fried oysters yield

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