Landry’s Seafood Restaurant Stuffed Shriimp Enbrochette
Shrimp (4) stuffed with seafood stuffing, jalapeno & Pepper Jack cheese, wrapped in bacon; flash fried & finished on the grill & topped with Mornay sauce*. Served atop onion strings with purple & sweet potato crisps.
6 26/30 Shrimp
6 Bacon strips
Mornay Sauce (see recipe)
Seafood Stuffing (see recipe)
1/2 Jalapeno pepper (seeded & julienned)
Oil
Peel and devein shrimp leaving tails on. Stuff shrimp, place one piece of jalapeno and wrap with bacon. Place the stuffed shrimp in hot oil to seer bacon for about 2 minutes on each side, then place on the grill for 15 seconds on each side. (The bacon must be crispy) Serve with white rice and Mornay sauce over the shrimp.
MORNAY SAUCE
3/4 ounce red onions (chopped)
1/4 cup white wine
1 cup heavy cream
1 cup tap water
1/4 cup margarine
1/4 cup flour (all purpose)
3 tablespoon chicken base
1 tablespoon cooking sherry
1/4 cup heavy cream
Place the red onions and white wine in a sauce pan and reduce by half. Add the 1 cup heavy cream and water and bring to a boil. Combine the margarine and flour in a separate sauté pan to form a paste. Set a side. Add the chicken base and cooking sherry and incorporate well. Add paste to sauce. It will be very thick then add remaining 1/4 cup heavy cream.
SEAFOOD STUFFING
2 tablespoon margarine (melted)
1/4 cup onion (chopped)
1/4 cup celery (chopped)
1 teaspoon garlic
5 shrimp (chopped in small pieces)
1 fish filet (chopped in small pieces
cayenne pepper to taste
white pepper to taste
1 tablespoon shrimp stock
1/2 cup croutons
1/4 cup bread crumbs
2 ounce pepper jack cheese
In saute pan melt margarine, add onion, celery, and garlic. Saute until celery is almost done then add shrimp, fish, Cayenne pepper, white pepper, and shrimp stock. Simmer for a few more minutes then add croutons. Let croutons absorb moisture then add breadcrumbs. Add pepper jack cheese until melted and set a side.
Chef Name: Chris Phelps