Emeril's New Orleans Fish House - Las Vegas, Las Vegas, NV Videos
Videos by Emeril's New Orleans Fish House - Las Vegas in Las Vegas. Emeril's New Orleans Fish House at the MGM Grand Hotel & Casino
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Nothing reminds us as much of our Louisiana roots as our newly debuted NOLA Peach Tea cocktail. Try it on your next visit!
Visit us for Las Vegas Restaurant Week
A lot is happening behind the scenes in the kitchen here!
See you soon at Emeril’s New Orleans Fish House & visit us for Las Vegas Restaurant Week now through the 16th with proceeds benefiting Three Square.
Cheers!
This delicious Champagne on Ice cocktail is a TREASURE! Don’t miss out on this sip while in town for Bruno Mars tonight and tomorrow! Cheers! 🍹
// 🎵: Bruno Mars - Treasure
Cheers to Cinco De Mayo! 🥃🍁
Our Smoked Maple Margarita is perfect to celebrate Cinco De Mayo! 🥃🍁
Made with Montezuma Blanco Tequila, Barrel Smoked Maple Syrup, Orange Liqueur, fresh squeezed lemon and lime juice enhanced with a hint of Hawaiian Black Lava Sea Salt on the rim.
Show us some love for the Licor 43 Bartender and Barista Challenge! Emeril’s New Orleans Fish House Café Levantado 1- Fresh espresso(approx. 1 oz) 2- 1 oz Liquor 43 3- .50 oz Bulleit Rye 4- .33 oz Disaronno 5- .33 oz Bailys 6- .33 oz Kahluah 7- .25 oz simple syrup All ingredients shaken until chilled then served strained into a snifter glass. Garnish with a biscotti and enjoy! @licor43usa #licor43bb22 #LasVegasCocktails #LasVegasBartender
Cooking with Chef Ronnie 👨🏾🍳
He’s back! This time Chef Ronnie Rainwater is cooking up classic 🦐Shrimp Remoulade🦐. Such a great recipe for a meal and plenty of ways to make it work with on hand ingredients. Don’t have shrimp? Use potatoes! Artichokes! Corn on the Cob! The Remoulade doubles as a sauce for EVERYTHING. So enjoy this one guys!!
INGREDIENTS
For the Shrimp:
1 medium yellow onion – roughly chopped
2 ribs celery – roughly chopped
2 lemons
1 bay leaf
Salt (about 1 cup)
Creole Boil Seasoning – 1 bag of Zatarains Shrimp Boil Seasoning or 1-2 tbsp if using liquid
2 lbs shrimp – deveined, shell on
For the Remoulade Sauce:
2 tbsp yellow mustard
¼ cup creole or whole grain mustard
¼ cup ketchup
2 tbsp white vinegar
1 tsp paprika
½ bunch fresh parsley
½ rib celery – chopped
1 egg
1tsp crystal hot sauce
½ cup green onions – chopped
Juice from ½ lemon
1 cup neutral oil such as canola, vegetable, avocado or grapeseed
Salt & pepper to taste
METHOD
Fill large pot with 1 gallon of water and add enough salt to make it taste like the ocean (about 1 cup). Then add the onions, celery, lemons (cut in half, squeeze into water, then drop into water), bay leaf and boil seasoning. Bring to a boil then lower heat and simmer for 15 minutes.
Meanwhile, make the remoulade. Combine in a blender or food processor the yellow mustard, creole mustard, ketchup, vinegar, parsley, celery, and green onions. Blend for a few seconds to break down the vegetables. Add egg, hot sauce & lemon juice. Blend on low and slowly stream in the oil to emulsify. Once all the oil is emulsified, season to taste with salt & pepper. Scrape into a bowl and chill before serving with shrimp. Remoulade can be made in advance, put into air tight container and kept in fridge.
Once water has simmered for 15 minutes, bring back to a boil, add shrimp and stir. Turn off heat and let shrimp sit in the water for approximately 5-8 minutes, depending on the size of the shrimp, stirring occasionally. Remove shrimp
Louisiana style broiled oysters
Is there anything better than bubbling Louisiana style broiled oysters? 😍
New Year, New You! Stay on track with your healthy eating resolutions with our selection of fresh oysters, seafood and salads!