Shrimp Scampi Po-Boy on Garlic Bread (Emeril Lagasse) Recipe

Directions:

1. In a bowl, lightly season the shrimp with the Essence.
2. In a large skillet or saute pan, melt the butter and heat the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes. Add the wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes. Add the green onions and cook until the shrimp are pink. Stir in the parsley and basil and remove from the heat. Adjust the seasoning to taste.
3. To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread. Cut into 4 portions and serve immediately.
4. Garlic Bread:
5. 1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise
6. 1 stick unsalted butter, softened
7. 2 tablespoons extra virgin olive oil
8. 1/2 cup finely grated Parmesan cheese
9. 2 teaspoons Emeril's Original Essence
10. 2 teaspoons minced fresh parsley
11. 1 teaspoon dehydrated garlic flakes, recipe follows
12. 1/2 teaspoon fresh lemon juice
13. Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.
14. With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.
15. In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread. Place on the prepared baking sheet and bake until just golden brown and bubbly.
16. Serve hot.
17. Dehydrated Garlic Flakes:
18. 1 head garlic, peeled and thinly sliced
19. Preheat the oven to 120 degrees F or the lowest setting. Line a large baking sheet with parchment paper.
20. Spread the sliced garlic on the baking sheet and bake until completely dried and lightly browned, about 3 hours.
21. Remove and let cool completely. Store in an airtight container in a cool, dark place.