Dec. 12, 2008— -- Chef Emeril Lagasse cooks up some of his favorite family recipes. Find out how you too can cook like Emeril and his mother by checking out the recipes below. 1 pound large ...

6. Heat 1 tbsp. of oil in a large skillet over high heat, add the cold seasoned shrimp when oil is hot and sauté for 2 minutes. Then add cream and entire BBQ base, stir and simmer for 3 minutes.

April 5 -- Stuffed shrimp is one of Emeril's all-time favorite dishes from childhood, and the whole family can help make the tender, plump shrimp, which are filled with crabmeat stuffing, ...

If you have time to cook slow-and-easy, "60 Minutes or Less" offers Shrimp Etouffee (60 minutes) and Emeril's New-Style Caldo Verde (60 minutes). ...

Low Country Shrimp and Chicken Étouffée This recipe, adapted from John Hadamuscin's "Special Occasions" (Harmony Books) makes enough for 12 people; but it can easily be halved.

While etouffee sounds exotic, the preparation is pretty straightforward, and Wilson shared his recipe with the audience. A few notes before you start: - The recipe starts with the "trinity." ...

NEW ORLEANS, Louisiana - New Orleans restaurateur Chef Emeril Lagasse and his New Orleans area restaurants are proudly participating in the Gulf Coast Seafood & Tourism Bash sponsored by BP - a two-we ...