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Shrimp-Stuffed Pacific Sole with a Quick Pan Sauce (Emeril Lagasse) Recipe

Shrimp-Stuffed Pacific Sole with a Quick Pan Sauce (Emeril Lagasse) Recipe

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Shrimp-Stuffed Pacific Sole with a Quick Pan Sauce (Emeril Lagasse)

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Ingredients:

Serving

6 tbsp unsalted butter
2 tbsp olive oil
1/2 cup minced yellow onion
1/4 cup minced celery
1/4 cup minced green bell pepper
2 lb shrimp, peeled, deveined, and coarsely chopped , shells reserved
1 tbsp plus 2 tsp minced garlic
1 tbsp plus 1 tsp essence
1 tsp salt, plus more for seasoning
1/4 tsp plus a pinch cayenne pepper
2 tbsp finely chopped fresh parsley leaves, plus more for fish
3 tbsp sliced green onions, plus more for fish
1/2 cup plus 4 tsp dry bread crumbs
2 whole pacific sole (1 1/2 to 2 lb each), heads removed
freshly ground black pepper
lemon slices
3 tbsp minced shallots
1/4 cup dry white wine
1 cup water or canned , low-sodium chicken broth
1 cup heavy cream
2 tsp worcestershire sauce
1 bay leaf
2 tsp red hot sauce (recommended
lemon wedges, for serving

Directions:

Position rack in center of oven and preheat the oven to 350 degrees F. Line a shallow baking dish large enough to hold the 2 sole with aluminum foil and lightly grease. Set aside.
In a medium skillet, melt 3 1/2 tablespoons of the butter over medium-high heat. Add the olive oil, and, when hot, add the onion, celery, and bell pepper and cook, stirring, until softened, 2 to 3 minutes. Add the shrimp, 4 teaspoons of the garlic, 1 tablespoon of the Essence, 1/2 teaspoon of the salt, and 1/4 teaspoon of the cayenne pepper, and cook, stirring, for 1 minute. Remove from heat and add the parsley and 2 tablespoons of the green onions and set aside to cool.
Once the shrimp mixture has cooled, add 1/2 cup of the bread crumbs, and stir to combine well.
Season the inside of each fish with 1/4 teaspoon of the remaining salt and season lightly with black pepper. Divide the shrimp stuffing evenly among the pockets in the 2 sole and fold the top fillets over the stuffing so that it is mostly enclosed. Top with lemon slices, chopped parsley, chopped scallions, salt and pepper. Place the baking dish in the oven and bake until the fish is just cooked through and lightly golden on top, 25 to 30 minutes.
While the fish is cooking, make the pan sauce by melting 1 1/2 tablespoons of butter in a medium saucepan over medium-high heat. Add the shrimp shells and cook, stirring frequently, until the shells are lightly golden, toasted and fragrant, 4 to 6 minutes. Add the shallots and remaining 1 teaspoon of garlic and cook, stirring, for 1 minute. Add the white wine and cook until evaporated, 1 minute. Add the water or broth, heavy cream, remaining 1 teaspoon of Essence, Worcestershire sauce, bay leaf and hot sauce and reduce the heat to medium-low. Cook, stirring occasionally and using the spoon to mash the shells into the sauce, until the liquid is reduced enough to coat the back of a spoon, about 8 minutes. Strain the sauce through a fine-mesh sieve, pressing on the shells to release as much liquid as possible, and then return the sauce to the saucepan. Add the remaining 1 tablespoon of green onions and keep warm until ready to serve the fish.
When the fish is done, remove it from the oven and divide each fish into portions and transfer to serving plates. Remove the sauce from the heat and whisk the remaining butter into the warm sauce. Serve the warm sauce ladled over the fish. Pass the lemon wedges at the table.
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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1302.63 Kcal (5454 kJ)
Calories from fat	768.39 Kcal
		% Daily Value*
Total Fat	85.38g	131%
Cholesterol	320.45mg	107%
Sodium	4096.08mg	171%
Potassium	787.58mg	17%
Total Carbs	84.4g	28%
Sugars	2.79g	11%
Dietary Fiber	3.93g	16%
Protein	50.22g	100%
Vitamin C	21.6mg	36%
Vitamin A	0.5mg	17%
Iron	8.8mg	49%
Calcium	193.8mg	19%

Amount Per 100 g
Calories	203.95 Kcal (854 kJ)
Calories from fat	120.31 Kcal
		% Daily Value*
Total Fat	13.37g	131%
Cholesterol	50.17mg	107%
Sodium	641.32mg	171%
Potassium	123.31mg	17%
Total Carbs	13.21g	28%
Sugars	0.44g	11%
Dietary Fiber	0.62g	16%
Protein	7.86g	100%
Vitamin C	3.4mg	36%
Vitamin A	0.1mg	17%
Iron	1.4mg	49%
Calcium	30.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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