Sauteed Frog Legs With Tomato Garlic Butter

Recipe Ingredients

1 lb	454g / 16oz	Large frog legs
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Flour
1/4 cup	49g / 1.7oz	Garlic Butter - see * Note
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped fresh tomatoes
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and"Garlic Butter" recipes which are included in this collection.

Cut the frog legs in half. Season both the legs and flour with Essence. Dredge the frog legs in the flour.

In a large saute pan, over medium heat, melt the butter. Add the frog legs and saute until golden, about 6 to 8 minutes. Add the shallots and saute for 1 minute. Add the tomatoes and season with salt and pepper. Continue to saute for 1 minute. Add the wine. Continue to simmer for 2 minutes. Stir in the parsley. Remove from the heat and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C14)

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