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Stuffed Shrimp with Creole Meuniere Sauce (Emeril Lagasse) Recipe

Stuffed Shrimp with Creole Meuniere Sauce (Emeril Lagasse) Recipe

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Stuffed Shrimp with Creole Meuniere Sauce (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
2 tbsp minced shallots
1 tbsp minced garlic
1/4 cup finely chopped onions
1/4 cup small diced red peppers
1/2 lb fresh crab meat , picked over for cartilage
1 egg yolk
1 tsp worcestershire sauce
1 tsp creole or other whole-seed mustard
1/4 cup grated parmesan
2 tbsp bread crumbs
12 large shrimp, tail on, peeled and butterflied
2 tsp essence , recipe follows
2 tbsp olive oil
1/2 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tbsp minced garlic
salt and pepper
1 lemon, juiced
3 tbsp worcestershire sauce
2 tsp hot sauce
3 cup veal stock
1/2 cup heavy cream
8 tbsp unsalted butter , cut into cubes (1 stick)
salt and pepper
1/4 cup grated parmesan
shaved green onions
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp 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 cheese, bread crumbs, and crab mixture. 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 sauce, in a sauce pot, 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 Cheese.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	777.58 Kcal (3256 kJ)
Calories from fat	537.31 Kcal
		% Daily Value*
Total Fat	59.7g	92%
Cholesterol	194.29mg	65%
Sodium	4797.51mg	200%
Potassium	660.25mg	14%
Total Carbs	41.64g	14%
Sugars	6.86g	27%
Dietary Fiber	6.5g	26%
Protein	25.42g	51%
Vitamin C	30.3mg	51%
Vitamin A	0.6mg	19%
Iron	24mg	133%
Calcium	329.5mg	33%

Amount Per 100 g
Calories	156.18 Kcal (654 kJ)
Calories from fat	107.92 Kcal
		% Daily Value*
Total Fat	11.99g	92%
Cholesterol	39.02mg	65%
Sodium	963.61mg	200%
Potassium	132.62mg	14%
Total Carbs	8.36g	14%
Sugars	1.38g	27%
Dietary Fiber	1.3g	26%
Protein	5.11g	51%
Vitamin C	6.1mg	51%
Vitamin A	0.1mg	19%
Iron	4.8mg	133%
Calcium	66.2mg	33%

* 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.