Skate With Shrimp And Artichoke Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Cleaned skate fillets - (to 2)
		Salt - to taste
		Emeril's Essence - see * Note
1/2 cup	31g / 1.1oz	Seasoned flour - for dredging
1/4 cup	59ml	Olive oil
		Vinaigrette
1/4 cup	59ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Chopped thyme
1/2		Red onion - julienned
1/4 cup	59ml	Fresh lemon juice - plus
2 tablespoons	30ml	Fresh lemon juice
3		Plum tomatoes - seeded, julienned
1/4 cup	59ml	Kalamata olives - pitted, halved
		= (or other black brine-cured olives)
1 cup	237ml	Cooked artichoke hearts - thinly sliced
1/2 lb	227g / 8oz	Cooked shrimp - cut in half
		Down the center
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
1/4 cup	59ml	Chiffonade basil

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B14) - from the - TV FOOD NETWORK

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