Rock Shrimp Stuffed Fillet (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 |
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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
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