Best 2 Emerils Childhood Favorite Crabmeat Stuffed Shrimp Recipes
Embark on a culinary journey to savor the flavors of Emeril Lagasse's childhood favorite, Crabmeat Stuffed Shrimp. This classic dish combines the delicate sweetness of succulent shrimp with a savory crabmeat filling, creating a harmonious symphony of flavors in every bite. Whether you're a seasoned chef or a home cook seeking a celebratory dish, this recipe promises an unforgettable dining experience that will transport you to Emeril's fondest childhood memories.
Check out the recipes below so you can choose the best recipe for yourself!
CRABMEAT-STUFFED WHOLE BAY FLOUNDER
Provided by Food Network
Categories main-dish
Time 55m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment and grease the paper with butter. Rinse the flounder; pat dry with paper towels. Place the fish on the prepared baking sheet with head-side up.
- Starting on one side of the fish, insert a knife horizontally into the slit. Begin cutting, about 1 inch from the head, between the flesh and bone, stopping just before the tail to form a pocket. Cut another pocket on the opposite side of the fish.
- Combine the crabmeat, saltines, mayonnaise, parsley, egg, green onion and Old Bay Seasoning in a medium bowl and fold together. Spoon the mixture evenly into the prepared fish pockets.
- Sprinkle the fish with the bread crumbs and drizzle with the melted butter. Bake until the fish flakes easily when tested with fork, about 25 minutes.
EMERIL'S FAVORITE BOILED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 1 pound boiled shrimp, serving 2 to 4 as an appetizer
Number Of Ingredients 31
Steps:
- In a large saucepan, combine the peppercorns, coriander seeds, celery, tarragon, thyme, parsley, Essence, salt, cayenne pepper, lemon juice, white wine, water and bay leaves and bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8 to 10 minutes, or until shrimp are just cooked through.
- Strain in a colander and transfer the shrimp to a large bowl. Discard the cooking liquid and seasonings. Refrigerate the shrimp until well chilled, about 1 hour. While the shrimp are chilling, make the Cocktail Sauce.
- When ready to serve, divide the shrimp among 4 small bowls, and hang them on the rim of each bowl. Divide the cocktail sauce into 4 equal portions and place in the bottom of each bowl. Garnish each bowl with a lemon wedge. Alternatively, you can arrange a layer of crushed ice in the bottom of 4 bowls, put a small ramekin of the cocktail sauce in the ice and arrange the shrimp on the ice around the sauce.
- 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.
- Combine all ingredients in a small non-reactive bowl and stir until thoroughly combined. Refrigerate until ready to serve.
Tips:
- For the best flavor, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
- Be careful not to overstuff the shrimp. If you stuff them too tightly, they'll be difficult to cook evenly.
- Make sure the shrimp are cooked all the way through before serving. You can check this by inserting a toothpick into the center of a shrimp. If the toothpick comes out clean, the shrimp is cooked.
- Serve the shrimp immediately with your favorite dipping sauce.
Conclusion:
Emeril's Childhood Favorite Crabmeat Stuffed Shrimp is a delicious and easy-to-make appetizer or main course. It's perfect for a special occasion or a casual weeknight meal. With its combination of fresh crab meat, savory stuffing, and crispy coating, this dish is sure to please everyone at the table.
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