Crock Pot - Whole Chicken

Ingredients:

1 lb whole chicken, washed and eviscerated

1/2 small onion (peeled and cut in 1/2)

1/2 small lemon (cut in half)

3-4 baby carrots

2 whole garlic cloves

1 stalk celery (cut in half)

2 springs rosemary

2 spring thyme

 Emeril's ESSENCE Creole Seasoning (see below for recipe)

Place whole chicken in crock pot, butt up

rub indside of cavity with ESSENCE seasoning.

fill cavity with onion, lemon, garlic, carrots, celery, rosemary, and thyme.

lay chicken in crock pot breast up.

rub ESSENCE seasoning under the skin of the entire breast

flip chicken over so breast is side down.

cover pot.

set on low for 6 hours.

enjoy!

happy eating.

p.s. makes great chicken broth!

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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

Combine all ingredients in a glass jar with a tight lid.

shake well to combine all of the ingredients.

save in your season cabinet.

works on everything from burgers to fish.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Honey Lime Sweet and Sour Shrimp

Honey Lime Sweet and Sour Shrimp

Ingredients:

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tblsp honey
juice of one small lime (aprx 3 tblsp)
zest of one small lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1tsp olive oil

1/2 small red pepper, cut into small squares

1 oz can of canned pinnaple, cubed (in juice, no sugar)

1 tblsp fresh chopped cilantro

In a large ziploc bag, combine all the marinade ingredients.  

close bag tightly and shake until everything is well-combined.

 add the washed shrimp.

squeeze as much air as possible out of the bag, seal it, and place it in the fridge.

let the shrimp marinate for 45-60 minutes.

when you’re ready to eat, take the shrimp out of the fridge and let them sit at room temperature.

add 1tsp olive oil to a large skillet.  heat over medium-high heat.

add red peppers.  saute 3-4 minutes.

add Pinapple. saute 4-5 minutes.

transfer red peppers and pinapple to a small bowl.

add shrimp to the heated pan in a single layer, making sure they are not too crowded.

save the marinade.

let them cook on one side over medium-high heat for about a minute (until they curl up and start to turn pink)

 flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. 

add red pepper and pinapples to the shrimp in the pan.

add chooped cilantro.

poor the remaining marinade into the pan.

mix well.

let simmer for 2 min.

remove from the pan and serve.

i served it over cauliflower rice.  delish!

Makes about 2 servings.

Happy Eating!

This recipe was created using this original recipe:

the dough will rise again: honey-lime-shrimp