Food Network: Stuffed Shrimp with Creole Meuniere Sauce

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Stuffed Shrimp with Creole Meuniere Sauce
Recipe courtesy Emeril Lagasse

Ingredients
2 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup finely chopped onions
1/4 cup small diced red peppers
1/2 pound fresh crab meat, picked over for cartilage
1 egg yolk
1 teaspoon Worcestershire sauce
1 teaspoon Creole or other whole-seed mustard
1/4 cup grated Parmesan
2 tablespoons bread crumbs

12 large shrimp, tail on, peeled and butterflied
2 teaspoons Essence, recipe follows

Sauce:
2 tablespoon olive oil
1/2 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tablespoons minced garlic
Salt and pepper
1 lemon, juiced
3 tablespoons Worcestershire sauce
2 teaspoons hot sauce
3 cup veal stock

1/2 cup heavy cream
8 tablespoons unsalted butter, cut into cubes (1 stick)
Salt and pepper
1/4 cup grated Parmesan
Shaved green onions

Directions
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.

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, 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 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.

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly.

Yield: 2/3 cup