Recipe Courtesy of Emeril Lagasse

Sauteed Frog Legs with Tomato Garlic Butter

1 pound of large frog legs
1 cup flour
¼ cup Garlic Butter
¼ cup minced shallots
½ cup chopped fresh tomatoes, peeled and seeded
freshly ground black pepper
½ cup dry white wine
1 tablespoon finely chopped fresh parsley leaves

Cut the frog legs in half. Season both the legs and flour with Essence. In a large sauté pan, over medium heat, melt the butter. Add the frog legs and sauté until golden, about 6 to 8 minutes. Add the shallots and sauté for 1 minute. Add the tomatoes and season with salt and pepper. Continue to sauté for 1 minute. Add the wine. Continue to simmer for 2 minutes. Stir in the parsley. Remove from the heat and serve.

Yields: 4 servings

Recipes courtesy of Emeril Lagasse, 1999

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