Stuffed shrimp with creole meunire sauce

4 servings

Ingredients

Quantity Ingredient
12.00 large shrimp; tail on, peeled, butterfl
½ pounds fresh crab meat; picked over
2.00 tablespoon olive oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
¼ cup finely-chopped onions
¼ cup small-diced red peppers
2.00 tablespoon bread crumbs
¼ cup parmesan cheese
1.00 egg yolk
1.00 teaspoon emeril's essence; see * note
2.00 teaspoon crystal hot sauce
1.00 teaspoon worcestershire sauce
1.00 teaspoon creole or other whole-seed mustard
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === creole meunire sauce ===
2.00 tablespoon olive oil
½ cup finely-chopped onions
½ cup finely-chopped carrots
½ cup finely-chopped celery
2.00 tablespoon minced garlic
1 juice of 1 lemon
3.00 tablespoon worcestershire sauce
1.00 tablespoon crystal hot sauce
3.00 cup veal stock
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup heavy cream
8.00 tablespoon unsalted butter - (1 stick); cut into cubes
¼ cup grated parmesan cheese
3.00 tablespoon shaved chives

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Heat the olive oil, lightly saute the shallots, garlic, onions, and peppers, until tender, about 1 to 2 minutes. Season with Emeril's Essence. Add the crab meat, being careful in not breaking up the pieces. Remove from the heat. In a mixing bowl, whisk the egg yolk.

Add the hot sauce, Worcestershire sauce, mustard, Parmesan cheese, and bread crumbs. Allow to cool for 1 to 2 minutes, then shape loosely into 12 balls, using about 2 tablespoons of the mixture.

Season the shrimp with 2 teaspoons Emeril's Essence. Press one ball of stuffing into the cavity of each shrimp and arrange the shrimp on a baking sheet. Sprinkle with remaining Essence. Bake until golden brown, about 10 minutes, remove from oven. For the sauce, in a sauce pot, heat the olive oil. Lightly saute the onions, carrots, celery, and garlic, about 1 to 2 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock.

Cook over high heat for 1 to 2 minutes. Turn off the heat, add the cream and mount in the butter. Season with salt and pepper. Strain through a chinoise. Spoon a small pool of sauce in the middle of each plate and arrange three shrimp in the center. Top with shaved chives and Parmesan Cheese. This recipe yields 4 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-23-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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