Rock shrimp stuffed fillet

Yield: 4 servings

Measure 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
\N \N Essence
4 \N Filet Mignons, 6 to 7 ounces
\N \N Each, trimmed

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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