Stuffed Shrimp With Creole Meunire Sauce

Recipe Ingredients

12		Shrimp, tail on - peeled, butterflied (large)
1/2 lb	227g / 8oz	Fresh crab meat - picked over
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/4 cup	15g / 0.5oz	Finely-chopped onions
1/4 cup	36g / 1.3oz	Small-diced red peppers
2 tablespoons	30ml	Bread crumbs
1/4 cup	36g / 1.3oz	Parmesan cheese
1		Egg yolk
1 teaspoon	5ml	Emeril's Essence - see * Note
2 teaspoons	10ml	Crystal Hot Sauce
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Creole or other whole-seed mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
		Creole Meunire Sauce
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped onions
1/2 cup	55g / 1.9oz	Finely-chopped carrots
1/2 cup	55g / 1.9oz	Finely-chopped celery
2 tablespoons	30ml	Minced garlic
		Juice of 1 lemon
3 tablespoons	45ml	Worcestershire sauce
1 tablespoon	15ml	Crystal Hot Sauce
3 cups	711ml	Veal stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Heavy cream
8 tablespoons	120ml	Unsalted butter - (1 stick) - cut into cubes
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
3 tablespoons	45ml	Shaved chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Heat the olive oil, lightly saute the shallots, garlic, onions, and peppers, until tender, about 1 to 2 minutes. Season with Emeril's 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, 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 Emeril's 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, about 10 minutes, remove from 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 1 to 2 minutes. Turn off the heat, add the cream and mount in the butter. Season with salt and pepper. Strain through a chinoise. Spoon a small pool of sauce in the middle of each plate and arrange three shrimp in the center. Top with shaved chives and Parmesan Cheese.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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