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Stuffed Shrimp With Creole Meunire Sauce

Stuffed Shrimp is a simple dish that can be made ahead of time. It is quick, easy and delicious and will delight the whole family.

  • Yield: 4 appetizer servings


  • 12 large shrimp, tail on, peeled and butterflied
  • 1/2 pound fresh crabmeat, picked over for shells and cartilage
  • 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
  • 2 tablespoons fine dried breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg yolk
  • 1 teaspoon Emeril's Original Essence
  • 2 teaspoons hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Creole or other whole-grain mustard
  • Salt and freshly ground black pepper
  • 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
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 3 cup veal stock
  • 1/2 cup heavy cream
  • 8 tablespoons unsalted butter, cut into cubes (1 stick)


  • Heat the olive oil in a skillet over medium heat. Add the shallots, garlic, onions, and peppers, and cook, stirring, until tender, 1 to 2 minutes. Season with Essence. Add the crabmeat, and toss gently. Remove from the heat.

  • Whisk the egg yolk in a mixing bowl. Add the hot sauce, Worcestershire sauce, mustard, Parmesan cheese, breadcrumbs and crab the mixture. Season with salt and pepper. 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, and then remove from the oven.

  • To make the sauce, heat the 2 tablespoons olive oil in a saucepan over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring, for about 1 minute. 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 add the butter, a cube at a time, whisking to blend. Season with salt and pepper. Strain through a fine-mesh strainer. Spoon a small pool of the sauce in the middle of a plate and arrange three shrimp in the center. Top with snipped chives and grated Parmesan cheese if you wish.