Sauteed Frog Legs with Tomato Garlic Butter (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 pound of large frog legs

essence, recipe follows

1 cup flour

1/4 cup garlic butter, recipe follows

1/4 cup minced shallots

1/2 cup chopped fresh tomatoes, peeled and seeded

salt

freshly ground black pepper

1/2 cup dry white wine

1 tablespoon finely chopped fresh parsley leaves

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

garlic butter

2 sticks of unsalted butter, at room temperature

1/4 cup finely chopped garlic

salt

freshly ground white pepper

Directions:

1. Cut the frog legs in half. Season both the legs and flour with Essence. 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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
5. In a mixing bowl, combine all of the ingredients together. Mix well. Season with salt and pepper. Store the butter in either ramekins or form into a log and wrap in plastic wrap until ready to use. The butter can be used in various combinations for meat, fish or vegetables.
6. Yield: 1/2 pound

By RecipeOfHealth.com