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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs, Grains 1 Servings

INGREDIENTS

12 Shrimp, tail on peeled and
butterflied
1/2 lb Fresh crab meat, picked over
for cartilage
2 T Olive oil
2 T Minced shallots
1 T Minced garlic
1/4 c Finely chopped onions
1/4 c Small diced red peppers
2 T Bread crumbs
1/4 c Parmesan cheese
1 Egg yolk
1 t Essence
2 t Crystal Hot Sauce
1 t Worcestershire sauce
1 t Creole or other whole-seed
mustard
Salt and pepper
Creole Meuniere Sauce:
2 T Olive oil
1/2 c Finely chopped onions
1/2 c Finely chopped carrots
1/2 c Finely chopped celery
2 T Minced garlic
1 Lemon, Juice of
3 T Worcestershire sauce
1 T Crystal hot sauce
3 c Veal stock
Salt and pepper
1/2 c Heavy cream
8 T Unsalted butter, cut into
cubes 1 stick
1/4 c Grated Parmesan Cheese
3 T Shaved green onions

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2279  Heat the olive oil, lightly saute the
shallots, garlic, onions, and  peppers, until tender, about 1-2
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, and bread  crumbs. Allow to cool for 1-2 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,  remove from oven. For the sauce, in a sauce pot, heat the
olive oil.  Lightly saute the onions, carrots, celery, and garlic,
about 1-2  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 chinoise. 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.
Yield: 4 appetizer servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 21, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2241
Calories From Fat: 1853
Total Fat: 210.4g
Cholesterol: 631.4mg
Sodium: 1695.3mg
Potassium: 1564.7mg
Carbohydrates: 67.1g
Fiber: 7g
Sugar: 20.3g
Protein: 32.8g


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