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Shrimp: Stuffed Shrimp with Creole Sauce

Source of Recipe

Emeril Lagasse


Recipe Introduction

Note: For Essence spice recipe, see sauces-seasonings category

List of Ingredients

12 large shrimp, tail on, peel and butterfly
1/2 pound fresh crabmeat, picked clean
2 tablespoons olive oil and minced shallot
1 tablespoon minced garlic
1/4 cup fine chopped onion and red pepper
2 tablespoons breadcrumbs
1/4 cup parmesan cheese
1 egg yolk
1 teaspoon essence
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon whole seed mustard
Creole Meuniere Sauce:
1/2 cup fine chopped onion, celery and carrot
2 tablespoons minced garlic
juice of 1 lemon
3 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 cups veal stock
1/2 cup heavy cream
8 tablespoons unsalted butter, cut into cubes
1/4 cup parmesan cheese
3 tablespoons shaved green onions


Recipe

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 to 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 to 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