Focus on Chef Emeril Lagasse   Age: 43 Cookbooks: 7 Emeril's New New Orleans Cooking Louisiana Real and Rustic Emeril's Creole Christmas Emeril's TV Dinners Primetime Emeril Every Day's A Party There's A Chef In My Soup Cookbooks sold: over 2 million and going! Restaurants: 7 Atlanta: Emeril's Restaurant Las Vegas: Delmonico Steakhouse Emeril's New Orleans Fish House New Orleans: Emeril's Restaurant Emeril's Delmonico Nola Restaurant Orlando: Emeril's Restaurant Emeril's Tchoup Chop Cooking Shows: 2 Food Network: Emeril Live Essence of Emeril Regular TV Appearances: Good Morning America, Friday mornings every week

	Cajun Shrimp   Sweet Herbed Shrimp 1/3 cup water 2 tablespoons dark brown sugar 2 tablespoons minced peeled gingerroot 1 tablespoon fish sauce (look for it in the Oriental section of the store) 1/2 teaspoon cracked pepper 2 garlic cloves, minced 1 pound large uncooked shrimp , peeled and deveined 3 tablespoons thinly sliced fresh basil 1/2 teaspoon fresh lime juice 3 cups hot, cooked rice Combine the water, brown sugar, gingerroot, fish sauce, pepper and garlic in a large, skillet; stir well. Place over high heat and cook 5 minutes until slightly thickened. Add the shrimp , and cook for 3 minutes more or until shrimp is coral and cooked through. Stir constantly while this is cooking. Remove from the heat and stir in the basil and lime juice. Serve over rice.