Recipe: Emeril's Favorite Stuffed Shrimp
April 5, 2004 -- 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. For dessert, try Lagasse's Candy Bar-Stuffed Baked Apples or his mother's Miss Hilda's Popcorn Cake.
Yield: 20 Stuffed shrimp, serving 4 as an entree or 8 appetizer servings
Shrimp Ingredients
• 5 tablespoons unsalted butter • 1 pound fresh lump crabmeat, picked over for shells and cartilage• 2 1/4 teaspoons Baby Bam (recipe below) • 1/2 cup minced yellow onions • 1/4 cup minced celery • 1/4 cup minced green bell pepper• 1/4 cup plus 1 tablespoon finely chopped fresh parsley • 1 tablespoon minced garlic • 1/4 cup mayonnaise • 1 egg, lightly beaten • 3 tablespoons fresh lemon juice • 1 tablespoon Worcestershire sauce • 1 1/2 teaspoons Emeril's Hot Sauce or other red hot sauce • 1 1/2 cups crushed Ritz crackers • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 20 fresh jumbo shrimp (about 2 pounds), peeled, leaving tail and first connecting shell segment, de-veined, and butterflied lengthwise • 3 tablespoons melted unsalted butter for drizzling over the shrimp • 1 lemon, cut into wedges
Tools:
Measuring cups and spoons, small saucepan, large baking dish, large mixing bowl, plastic wrap, 8-inch skillet, cutting board, chef's knife, small bowl, fork, juicer (optional), wooden spoon, paring knife, oven mitts or pot holders
Shrimp Directions
1. Position rack in center of oven and preheat the oven to 375ºF. Using 1 tablespoon of butter, grease a large baking dish and set aside.
2. 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. 3. In 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.
4. 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.
5. 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.
6. Place the shrimp, stuffed sides up, in the prepared baking dish and sprinkle the remaining ½ 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.
7. 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.
Baby Bam Ingredients and Directions
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.)
Yield: About 3/4 cup
•3 tablespoons paprika • 2 tablespoons salt • 2 tablespoons dried parsley • 2 teaspoons onion powder • 2 teaspoons garlic powder • 1 teaspoon ground black pepper • 1 teaspoon dried oregano •1 teaspoon dried basil •1 teaspoon dried thyme • 1/2 teaspoon celery salt
Tools:
Measuring spoons, small mixing bowl, wooden spoon, airtight container
1. 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.
Candy Bar-Stuffed Baked Apples
This is a great treat to make just after Halloween, when you have candy bars left over. Make them with red or golden delicious apples, or any other favorite variety. For candy bars, Emeril uses Skor and Snickers, but children can choose other favorites too. Want to make these over-the-top? While the apples are still warm, place a big scoop of vanilla ice cream on top and dive in!
Yield: Makes 4 servings
Ingredients
•4 medium apples (7 to 8 ounces each) • 1/4 cup coarsely chopped Skor candy bar • 1/4 cup coarsely chopped Snickers candy bar • 2 tablespoons unsalted butter • 1/4 cup finely chopped Skor candy bar • 1/4 cup finely chopped Snickers bar • 3/4 cup apple cider•1 tablespoon granulated sugar
Tools:
Cutting board, Chef's knife, Apple corer or melon baller, 9-inch square baking dish, Measuring cups and spoons, Small bowl, whisk, oven mitts or pot holders, spoon
Directions:
1. Position rack in center of oven and preheat the oven to 350 F.
2. Place the apples on a cutting board. With a sharp knife, carefully cut the top 1/2-inch from each apple. 3. Using an apple corer or a small melon baller, scoop out the stem, core, and seeds from each apple, leaving the bottom intact.
4. Stand the apples in a 9-inch square baking dish, cut side up.
5. Divide the coarsely chopped candy bars among the apples, about 2 tablespoons of candy per apple.
6. Place 1 1/2 teaspoons of the butter inside each apple, on top of the candy bar pieces.
7. Again, divide the finely chopped candy bars among the apples, about 2 tablespoons of candy per apple, placing candy on top of the butter inside each apple.
8. In a small bowl, whisk together the cider and sugar and pour the cider mixture over and around the apples.
9. Using oven mitts or pot holders, place the baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes.
10. Using oven mitts or pot holders, carefully remove the apples from the oven and let sit for 5 minutes.
11. Serve hot or warm, spooning the pan juices over the apples, and add vanilla ice cream if desired.
Warning: These apples are very hot when coming out of the oven, and there is a lot of hot juice. Be careful not to spill any on you!
Miss Hilda's Popcorn Cake
Here's something great that Emeril's mom, Miss Hilda, used to make for him when he was a kid. It's out of this world and you can change it around to suit your tastes. Instead of plain, you can use peanut M&Ms, or the new dulce de leche flavored ones. You can also add chocolate chips or substitute almonds for the peanuts. Let everybody in your family choose their favorite.
Yield: 1 cake, serving 12 to 16
Ingredients
• 1/4 cup plus 2 teaspoons vegetable oil • 4 quarts (16 cups) plain, unsalted, unbuttered popped popcorn • 2 cups M&M candies • 1 cup lightly salted cocktail peanuts• 1/2 cup (1 stick) unsalted butter • 1 pound marshmallows (mini or regular)
Tools:
Large tube or Bundt cake pan, measuring cups and spoons, large mixing bowl, medium saucepan, wooden spoon, aluminum foil, oven mitts or pot holders
Directions:
1. Grease a large tube or Bundt cake pan with 2 teaspoons of the oil. Set aside.
2. In a large bowl, mix the popped corn with the M & Ms and the peanuts and set aside.
3. In a small saucepan, melt the butter, the remaining 1/4 cup vegetable oil, and the marshmallows over medium-low heat, stirring occasionally. When melted, use oven mitts or pot holders to pour over the popcorn mixture. Stir to combine.
4. Spoon mixture into the prepared cake pan. Using your hands or the back of a spoon, press firmly so that the mixture is compacted.
5. Cover with aluminum foil to keep moist. Let sit for 3 to 4 hours, or until firm and set.
6. To serve, invert the cake pan onto a large plate or platter. Shake gently to release the cake. Serve at room temperature.
All recipes from There's a Chef in My Family by Emeril Lagasse, Harper Collns, Copyright April, 2004.