Grilled Gulf Pompano With Shrimp-Lemon Butter Sauce And Lemon-Braised Leeks Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
695
FAT
194%
CHOL
115%
SOD
58%

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Ingredients for 4 servings

2 teaspoons Essence

5 ounces raw peeled and deveined shrimp, chopped

1 tablespoon minced shallots

Peel from 1/2 lemon, coarsely chopped

1 lemon, quartered and chopped

1 teaspoon Essence, recipe follows

1/2 cup dry white wine

2 bay leaves

1/8 teaspoon freshly ground black pepper

1/2 cup heavy cream

4 (5 to 6-ounce) boned pompano fillets

1 tablespoon minced garlic

1 teaspoon salt

1/8 teaspoon freshly ground white pepper

1 tablespoon finely chopped fresh parsley

1 cup dry white wine

2 teaspoons olive oil

1 large leek, well rinsed and trimmed

2 cups strained shrimp or fish stock

Lemon-Braised Leeks, recipe below

2 sticks plus 1 teaspoon unsalted butter, cut into pieces

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