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Stuffed Shrimp with Creole Meuniere Sauce

  • 4servings
  • 45minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 tablespoons minced shallots

  3. 1 tablespoon minced garlic

  4. 1/4 cup finely chopped onions

  5. 1/4 cup small diced red peppers

  6. 1/2 pound fresh crab meat, picked over for cartilage

  7. 1 egg yolk

  8. 1 teaspoon Worcestershire sauce

  9. 1 teaspoon Creole or other whole-seed mustard

  10. 2 tablespoons bread crumbs

  11. 12 large shrimp, tail on, peeled and butterflied

  12. 2 teaspoons Essence, recipe follows

  13. 2 tablespoon olive oil

  14. 1/2 cup finely chopped onions

  15. 1/2 cup finely chopped carrots

  16. 1/2 cup finely chopped celery

  17. 2 tablespoons minced garlic

  18. 1 lemon, juiced

  19. 3 tablespoons Worcestershire sauce

  20. 2 teaspoons hot sauce

  21. 3 cup veal stock

  22. 1/2 cup heavy cream

  23. 8 tablespoons unsalted butter , cut into cubes (1 stick)

  24. Salt and pepper

  25. 1/4 cup grated Parmesan

  26. Shaved green onions

  27. 2 1/2 tablespoons paprika

  28. 2 tablespoons salt

  29. 2 tablespoons garlic powder

  30. 1 tablespoon black pepper

  31. 1 tablespoon onion powder

  32. 1 tablespoon cayenne pepper

  33. 1 tablespoon dried oregano

  34. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  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 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.

  3. 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 .

  4. Combine all ingredients thoroughly.

  5. Yield: 2/3 cup

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