-
1
Preheat the oven to 375 degrees F. Heat the olive oil, lightly saute the shallots, garlic, onions, and peppers, until tender, about 1 to 2 minutes.
-
2
Season with Essence.
-
3
Add the crab meat, being careful in not breaking up the pieces.
-
4
Remove from the heat.
-
5
In a mixing bowl, whisk the egg yolk.
-
6
Add the hot sauce, Worcestershire sauce, mustard, Parmesan cheese, bread crumbs, and crab mixture.
-
7
Allow to cool for 1 to 2 minutes, then shape loosely into 12 balls, using about 2 tablespoons of the mixture.
-
8
Season the shrimp with 2 teaspoons Essence.
-
9
Press one ball of stuffing into the cavity of each shrimp and arrange the shrimp on a baking sheet.
-
10
Sprinkle with remaining Essence.
-
11
Bake until golden brown on top and cooked through, 15 to 20 minutes.
-
12
Remove from the oven.
-
13
For the sauce, in a sauce pot, heat the olive oil.
-
14
Lightly saute the onions, carrots, celery, and garlic, about 1 to 2 minutes.
-
15
Season with salt and pepper.
-
16
Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock.
-
17
Cook over high heat for 12 minutes.
-
18
Turn off the heat, add the cream and mount in the butter.
-
19
Season with salt and pepper.
-
20
Strain through a chinois.
-
21
Spoon a small pool of sauce in the middle of the plate and arrange three shrimp in the center.
-
22
Top with shaved chives and Parmesan Cheese.
-
23
Combine all ingredients thoroughly.
