Name: Crab-Stuffed Shrimp with Red Bean Relish
Ingredients: 1 tb Unsalted butter; 1/4 c Finely-minced onions; 1/4 c Finely-minced celery; 1/4 c Finely-minced green bell peppers; 2 tb Finely-minced red bell peppers; 1 tb Minced garlic; 4 ts Bayou Blast; see * Note; 1 ts Salt; Freshly-ground black pepper; to taste; 1 lb Lump crabmeat; picked over; 1 Egg; 1/4 c Freshly-grated Parmesan cheese; 1 tb Creole or other whole-seed mustard; 1/4 c Bread crumbs; 16 lg Shrimp; peeled except for; The tails; and butterflied; Red Bean Relish; see * Note; Chopped green onions; for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy, Grains		Essnce03	4	servings

INGREDIENTS

1	tb	Unsalted butter
1/4	c	Finely-minced onions
1/4	c	Finely-minced celery
1/4	c	Finely-minced green bell peppers
2	tb	Finely-minced red bell peppers
1	tb	Minced garlic
4	ts	Bayou Blast; see * Note
1	ts	Salt
		Freshly-ground black pepper; to taste
1	lb	Lump crabmeat; picked over
1		Egg
1/4	c	Freshly-grated Parmesan cheese
1	tb	Creole or other whole-seed mustard
1/4	c	Bread crumbs
16	lg	Shrimp; peeled except for
		The tails; and butterflied
		Red Bean Relish; see * Note
		Chopped green onions; for garnish

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Red
Bean Relish" recipes which are included in this collection.
Heat oven to 375 degrees. Line a baking sheet with parchment or waxed
paper. Melt butter in a medium skillet over high heat. Add onions,
celery, green and red bell peppers, garlic, 2 teaspoons of the Bayou
Blast, 1/2 teaspoon of the salt and 4 turns pepper; saute 2 to 3
minutes. Add crabmeat and toss gently, taking care not to break up
crabmeat lumps, about 1 minute. Remove from heat and allow to cool 3
to 4 minutes. Whisk egg in a large bowl, and stir in crabmeat
mixture. Stir in Parmesan, mustard and bread crumbs. Makes 2 1/2 cups
stuffing. Shape into 16 balls, using about 2 1/2 tablespoons for each
ball. Sprinkle shrimp with the remaining 2 teaspoons Creole
Seasoning, and rub in well with your hands. Press one stuffing ball
into each shrimp and arrange the shrimp on baking sheet. Sprinkle top
of stuffing with the remaining 1/2 teaspoon salt. Bake until brown,
about 10 minutes. To serve, mound Red Bean Relish in the center of
each plate, arrange 4 shrimp around the relish, and sprinkle green
onions around the plate. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-013 broadcast 06-30-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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