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Ingredients

• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup minced yellow onion
• 1/4 cup minced celery
• 1/4 cup minced green bell pepper
• 2 pounds shrimp, peeled, deveined, and coarsely chopped, shells reserved
• 1 tablespoon plus 2 teaspoons minced garlic
• 1 tablespoon plus 1 teaspoon Essence
• 1 teaspoon salt, plus more for seasoning
• 1/4 teaspoon plus a pinch cayenne pepper
• 2 tablespoons finely chopped fresh parsley leaves, plus more for fish
• 3 tablespoons sliced green onions, plus more for fish
• 1/2 cup plus 4 teaspoons dry bread crumbs
• 2 whole Pacific sole (1 1/2 to 2 pounds each), heads removed and deboned for stuffing whole
• Freshly ground black pepper
• Lemon slices
• 3 tablespoons minced shallots
• 1/4 cup dry white wine
• 1 cup water or canned, low-sodium chicken broth
• 1 cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 2 teaspoons red hot sauce (recommended: Crystal Hot Sauce)
• Lemon wedges, for serving

Description

Food Network Invites You To Try This Shrimp-Stuffed Pacific Sole With A Quick Pan Sauce Recipe From Emeril Lagasse.

Food Network