Skate with Shrimp and Artichoke Vinaigrette

• 1 1/2 to 2 pounds cleaned skate fillets
• Salt
• Essence, recipe follows
• 1/2 cup seasoned flour, for dredging
• 1/4 cup olive oil
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 teaspoon chopped thyme
• 1/2 red onion, julienned
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 3 plum tomatoes, seeded and julienned
• 1/4 cup Kalamata, or other black brine-cured olives, pitted and halved
• 1 cup cooked artichoke hearts, thinly sliced
• 1/2 pound cooked shrimp, cut in half down the center
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 cup chiffonade basil
• 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 leaf oregano
• 1 tablespoon dried thyme

1. Season skate with salt and Essence on both sides and dredge in flour to lightly coat, shaking off any excess flour.
2. In a large skillet, add olive oil and heat until hot but not smoking.
3. Saute skate for 3 minutes on each side, or until golden brown on both sides.
4. Transfer to a warm plate and set aside while you make the sauce.
5. For the Vinaigrette: In a large saute pan heat 2 tablespoons of the olive oil over medium-high heat.
6. Add the shallots, garlic, and thyme and saute for 1 minute.
7. Add the red onion and saute for 2 minutes.
8. Add the lemon juice, tomatoes, olives, artichokes, shrimp, salt and red pepper, and saute just until heated through, about 1 minute.
9. Add the basil and remaining 1/4 cup of olive oil and stir well to combine.
10. Spoon the sauce over the skate and serve immediately.
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
14. Published by William and Morrow, 1993.

skate, salt, flour, olive oil, extravirgin olive oil, shallots, garlic, thyme, red onion, lemon juice, tomatoes, olives, hearts, shrimp, salt, red pepper, chiffonade basil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/skate-with-shrimp-and-artichoke-vinaigrette-recipe.html (may not work)