Show: Emeril Live
Episode: Comfort Cooking
Save Recipe Print
Total:
1 hr 40 min
Prep:
1 hr
Inactive:
15 min
Cook:
25 min
Yield:
4 entree or 8 appetizer servings
Level:
Intermediate

Ingredients

Essence (Emeril's Creole Seasoning):

Directions

Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.

Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.

In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.

Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.

Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.

While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.

Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra

Recipe courtesy of Bobby Flay

Firecracker Shrimp

Recipe courtesy of John Uglesich

Shrimp Moska

Recipe courtesy of Plantation Restaurant

Marinated Shrimp

Sauteed Shrimp

Recipe courtesy of Tyler Florence

Crab and Shrimp Dip

Recipe courtesy of Sandra Lee

Shrimp and Andouille Gumbo

Recipe courtesy of Brigid Callinan

Shrimp and Mirliton Casserole

Bbq Shrimp Pie

Recipe courtesy of Greg Sonnier

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories