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Stuffed Shrimp With Creole Meunire Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 12 Shrimp, tail on - peeled, butterflied (large)

  2. 1/2 lb 227g / 8oz Fresh crab meat - picked over

  3. 2 tablespoons 30ml Minced shallots

  4. 1 tablespoon 15ml Minced garlic

  5. 1/4 cup 15g / 1/2oz Finely-chopped onions

  6. 1/4 cup 36g / 1 1/3oz Small-diced red peppers

  7. 2 tablespoons 30ml Bread crumbs

  8. 1/4 cup 36g / 1 1/3oz Parmesan cheese

  9. 1 Egg yolk

  10. 1 teaspoon 5ml Emeril's Essence - seeNote

  11. 2 teaspoons 10ml Crystal Hot Sauce

  12. 1 teaspoon 5ml Worcestershire sauce

  13. 1 teaspoon 5ml Creole or other whole-seed mustard

  14. Creole Meunire Sauce

  15. 2 tablespoons 30ml Olive oil

  16. 1/2 cup 31g / 1.1oz Finely-chopped onions

  17. 1/2 cup 55g / 1.9oz Finely-chopped carrots

  18. 1/2 cup 55g / 1.9oz Finely-chopped celery

  19. 2 tablespoons 30ml Minced garlic

  20. Juice of 1 lemon

  21. 3 tablespoons 45ml Worcestershire sauce

  22. 1 tablespoon 15ml Crystal Hot Sauce

  23. 3 cups 711ml Veal stock

  24. Salt - to taste

  25. Freshly-ground black pepper - to taste

  26. 1/2 cup 118ml Heavy cream

  27. 8 tablespoons 120ml Unsalted butter - (1 stick) - cut into cubes

  28. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  29. 3 tablespoons 45ml Shaved chives

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

  5. This recipe yields 4 appetizer servings.

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