1 1/2 pounds large shrimp, peeled and deveined
2-3 tsp Emeril's original Essence [or your favorite Cajun seasoning]
4 cloves garlic, minced or crushed
4 tablespoons butter
2 tablespoons olive oil
3/4 cup white wine
3 TBSP fresh lemon juice
1/2 teaspoon worcestershire sauce
1/4 cup chopped green onions- 2 whole green onions [you can substitute a bit of white onion for this]
2 TBSP chopped fresh parsley, [or 2 tsp dried]
1.5 tsp basil
1.5 cup finely grated parmesan cheese- FRESHLY grated from block
1/2 cup Panko bread crumbs
1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise- or hollowed out baguette
In a large saucepan, melt butter with olive oil, saute garlic and green onion until tender.
Add salt, seasonings, lemon juice, pepper, wine and parsley, then add shrimp and cook until colored pink.
The Panko crumbs are used to thicken, so stir in a little at a time until desired sauce thickness is reached.
I also added a bit more Parmesan to shrimp sauce, as well as on top-- but I'm a cheese addict, so do as you will...
Spoon over slightly hollowed out and lightly toasted [at least the bottom] loaf of preference.
