Ingredients Jump to Instructions ↓

  1. 12 large shrimp , tail on, peeled and butterflied

  2. 1/2 lbs crabmeat , picked over for shells and cartilidge

  3. 2 tbsp minced shallot s

  4. 1 tbsp minced garlic

  5. 1/4 C finely chopped onion s

  6. 1/4 C small diced red pepper s

  7. 3 tbsp fine dried breadcrumb s

  8. 1/4 C grated parmesan cheese

  9. 1 egg yolk

  10. 2 tsp Emeril's Original Essence

  11. 2 tsp hot sauce

  12. 2 tsp worcestershire sauce

  13. 2 tsp Creole or other whole-grained mustard

  14. Salt and pepper

  15. 2 tbsp olive oil

  16. 1/2 C finely chopped onion s

  17. 1/2 C finely chopped carrot s

  18. 1/2 C finely chopped celery

  19. 2 tbsp minced garlic

  20. 3 tbsp fresh lemon juice

  21. 3 tbsp Worcestershire sauce

  22. 1 tbsp hot sauce

  23. 3 C veal stock

  24. 1/2 C heavy cream

  25. 8 tbsp unsalted butter cut into cubes

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a skillet over medium heat. Add the shallots, garlic, onions, and peppers, and cook, stirring until tender, 1 to 2 minutes. Season with Essence. Add the crabmeat, and toss gently. Remove from heat.

  2. Whisk the egg yolk in a mixing bowl. Add the hot sauce, Worstershire sauce, mustard, parmesan cheese, breadcrumbs and crab mixture. Season with salt and pepper. 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, about 10 minutes, and then remove from the oven.

  3. To make the sauce, heat the 2 tablespoons olive oil in a saucepan over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring, for about 1 minute. Season with salt and pepper. Add the lemon juice, Worchestershire sauce, hot sauce and veal stock. Cook over high heat for 12 minutes. Turn off the heat, add the cream and butter, one cube at a time, whisking to blend. Season with salt and pepper. Strain through a fine-mesh strainer. Spoon a small pool of the sauce in the middle of the plate and arrange three shrimp in the center. Top with snipped chives and grated parmesan cheese if you wish.


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