Rock shrimp stuffed fillet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil, in all |
| 1 | teaspoon | Finely minced onions |
| 1 | teaspoon | Finely minced green onions |
| 1 | teaspoon | Finely minced celery |
| 1 | teaspoon | Finely minced red onions |
| 2 | teaspoons | Minced shallots |
| 1 | teaspoon | Minced garlic |
| ¼ | pounds | Rock shrimp |
| 2 | tablespoons | Water |
| 2 | tablespoons | Fine, dried bread crumbs |
| Essence | ||
| 4 | Filet Mignons, 6 to 7 ounces | |
| Each, trimmed | ||
Directions
Preheat the oven to 400 degrees. In a saute pan, over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic.
Saute for 1 to 2 minutes. Add the rock shrimp, water and bread crumbs. Season with Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes. Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket.
Using a spoon, fill each pocket with about ¼ cup of the stuffing.
In a large saute pan, heat the remaining olive oil, over medium heat.
When the oil is hot, add the filets and sear for 2 to 3 on each side.
Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.
Yield: 4 serving
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