Stuffed shrimp with creole meuniere sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Shrimp, tail on, peeled and |
| Butterflied | ||
| ½ | pounds | Fresh crab meat, picked over |
| For cartilage | ||
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| ¼ | cup | Finely chopped onions |
| ¼ | cup | Small diced red peppers |
| 2 | tablespoons | Bread crumbs |
| ¼ | cup | Parmesan cheese |
| 1 | Egg yolk | |
| 1 | teaspoon | Essence |
| 2 | teaspoons | Crystal Hot Sauce |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Creole or other whole-seed |
| Mustard | ||
| Salt and pepper | ||
| Creole Meuniere Sauce: | ||
| 2 | tablespoons | Olive oil |
| ½ | cup | Finely chopped onions |
| ½ | cup | Finely chopped carrots |
| ½ | cup | Finely chopped celery |
| 2 | tablespoons | Minced garlic |
| Juice of 1 lemon | ||
| 3 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Crystal hot sauce |
| 3 | cups | Veal stock |
| Salt and pepper | ||
| ½ | cup | Heavy cream |
| 8 | tablespoons | Unsalted butter, cut into |
| Cubes (1 stick) | ||
| ¼ | cup | Grated Parmesan Cheese |
| 3 | tablespoons | Shaved green onions |
Directions
Heat the olive oil, lightly saute the shallots, garlic, onions, and peppers, until tender, about 1-2 minutes. Season with 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 1-2 minutes, then shape loosely into 12 balls, using about 2 tablespoons of the mixture. Season the shrimp with 2 teaspoons 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 1-2 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock. Cook over high heat for 12 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 the plate and arrange three shrimp in the center. Top with shaved chives and Parmesan Cheese.
Yield: 4 appetizer servings
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