Printable Area
Rock Shrimp Stuffed Fillet
Recipe courtesy Emeril Lagasse
- Total Time:
- 55 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 40 min
- Level:
- None
- Yield:
- 4 serving
Ingredients
- 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 bell pepper
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 1/4 pound rock shrimp
- 2 tablespoons water
- 2 tablespoons fine, dried bread crumbs
- Essence, recipe follows
- 4 Filet Mignons, 6 to 7 ounces each, trimmed
- EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly.
Yield: 2/3 cup
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 1/4 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.