Rock Shrimp Stuffed Fillet

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 serving
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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

  1. 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  1. Combine all ingredients thoroughly.