Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 7 min
Prep:
35 min
Inactive:
2 min
Cook:
30 min
Yield:
4 appetizer servings
Level:
Intermediate

Ingredients

  • 12 large shrimp, tail on, peeled and butterflied
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 2 teaspoons Essence, recipe follows
  • 1 tablespoon minced garlic
  • 1/4 cup finely chopped onions
  • 12 large shrimp, tail on, peeled and butterflied
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 2 teaspoons Essence, recipe follows
  • 1 tablespoon minced garlic
  • 1/4 cup finely chopped onions
Sauce:
  • 1/4 cup small diced red peppers
  • 2 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 1/2 pound fresh crab meat, picked over for cartilage
  • 1 egg yolk
  • 1/2 cup finely chopped carrots
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup finely chopped celery
  • 1 teaspoon Creole or other whole-seed mustard
  • 2 tablespoons minced garlic
  • 1/4 cup grated Parmesan
  • Salt and pepper
  • 2 tablespoons bread crumbs
  • 1 lemon, juiced
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 3 cup veal stock
  • 1/2 cup heavy cream
  • 8 tablespoons unsalted butter, cut into cubes (1 stick)
  • Shaved green onions
Sauce:
  • 1/4 cup small diced red peppers
  • 2 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 1/2 pound fresh crab meat, picked over for cartilage
  • 1 egg yolk
  • 1/2 cup finely chopped carrots
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup finely chopped celery
  • 1 teaspoon Creole or other whole-seed mustard
  • 2 tablespoons minced garlic
  • 1/4 cup grated Parmesan
  • Salt and pepper
  • 2 tablespoons bread crumbs
  • 1 lemon, juiced
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 3 cup veal stock
  • 1/2 cup heavy cream
  • 8 tablespoons unsalted butter, cut into cubes (1 stick)
  • Shaved green onions
Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme

Directions

Sauce:

Preheat the oven to 375 degrees F. Heat the olive oil, lightly saute the shallots, garlic, onions, and peppers, until tender, about 1 to 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, 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 on top and cooked through, 15 to 20 minutes. Remove from the oven.

For the Creole Meuniere Sauce, in a saucepot, 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 chinois. 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.

Sauce:

Preheat the oven to 375 degrees F. Heat the olive oil, lightly saute the shallots, garlic, onions, and peppers, until tender, about 1 to 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, 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 on top and cooked through, 15 to 20 minutes. Remove from the oven.

For the Creole Meuniere Sauce, in a saucepot, 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 chinois. 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly.

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