Emeril's Favorite Stuffed Shrimp
Emeril Lagasse's Childhood Dish
Stuffed shrimp is one of Emeril's all-time favorite dishes from childhood, and the whole family can help make the tender, plump shrimp, which are filled with crabmeat stuffing, topped with crumbled Ritz crackers, and drizzled with butter.
Position rack in center of oven and preheat the oven to 375 degrees F. Using 1 tablespoon of butter, grease a large baking dish and set aside.
Place the crabmeat in a large bowl and season with 2 teaspoons of the Baby Bam. Cover with plastic wrap and refrigerate until ready to use.
n a medium skillet, melt the remaining 4 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1/4 cup of 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, beaten egg, lemon juice, Worcestershire sauce, 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.
Season the peeled, deveined shrimp lightly with the remaining 1/4 teaspoon of the Baby Bam. Mound about 2 tablespoons of the crabmeat stuffing onto the top of each shrimp, pressing gently so that stuffing sticks to shrimp.
Place the shrimp, stuffed sides up, in the prepared baking dish and sprinkle the remaining 1/2 cup of the cracker crumbs over the tops of the shrimp. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until golden brown, about 25 minutes.
Using oven mitts or pot holders, remove the baking dish from the oven and divide the shrimp among plates. Garnish with the remaining tablespoon of parsley and the lemon wedges. Serve immediately.
Here's something to season children's food the way adults do with Emeril's Original Essence. Give food another dimension by sprinkling Baby Bam into everything, from soups and sauces to pizza and hamburger patties. Fearless bammers out there can kick this up a notch by adding cayenne (I'd start with about 1/4 teaspoon, and then take it from there.)
Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.
Main Ingredients: crabmeat, hot sauce, onions, celery
Course: Appetizer/Starter, Dinner, Lunch