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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