Ingredients

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

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

Description

Cooking Channel Serves Up This Stuffed Shrimp With Creole Meuniere Sauce Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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