Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette | Louisiana Kitchen & Culture
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Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, courtesy Martha Stewart
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Cooking tools:
- Food processor
- Skillet
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 large egg
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon roasted peppercorns
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 3/4 cup olive oil
- 1 cup lemon pepper vinaigrette
- 16 large shrimp, peeled except for the tails
- 2 teaspoons Emeril's Creole seasoning
- 4 cups assorted greens
- 16 spears large fresh asparagus, peeled and blanched
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