Stuffed Shrimp with Creole Meuniere Sauce

  • Level: Intermediate
  • Total: 1 hr 7 min
  • Prep: 35 min
  • Inactive: 2 min
  • Cook: 30 min
  • Yield: 4 appetizer servings
Share This Recipe

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

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

Essence (Emeril's Creole Seasoning):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.