Inspired by my recent visit to Landry’s Seafood Restaurant in New Orleans for Mardi Gras, I’ve created my take on their amazing Seafood Stuffed Shrimp Enbrochette with Jalapeño-Monterey Jack Mornay Sauce. Served over homemade Sweet Vidalia Onion Rings.
Landry’s Seafood describes this dish as “jumbo shrimp wrapped in bacon with seafood stuffing and jalapeño jack & cream cheese.” En brochette means to serve or cook food on skewers. These crab-stuffed shrimp are wrapped in bacon which is secured in place with toothpicks to keep the stuffing secure. Click the link for my take on this amazing appetizer from a Gulf Coast tradition.
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Preparation time: 45 minutes
3-5 minutes for the bacon wrapped shrimp
3-5 minutes for the onion rings
15 minutes for the mornay sauce
Serves appetizers for 4-6 people
- Peel and de-vein the shrimp leaving the tails on
- Using a tablespoon, stuff each shrimp with one tablespoon of the Seafood Stuffing
- Wrap the shrimp with bacon and secure with toothpicks, like so:
- Deep fry the bacon wrapped shrimp in oil at 365 degrees F for 3-4 minutes, or until the outside bacon is light brown and crispy
- Remove the toothpicks and set aside on a paper towels to drain off excess oil
- Serve on a bed of Sweet Vidalia Onion Rings and dress with Mornay Sauce over the shrimp.
Seafood Stuffing Recipe:
- 2 cups of crab meat (or Crayfish, crawfish, or crawdads – fresh water lobsters)
- 1 cup of Philadelphia cream cheese at room temperature
- 2-3 tablespoons of pickled Jalepenos, finely diced
- 1 bunch of fresh chives, finely chopped
- 1 teaspoon of chipotle chili pepper powder (adjust for spiciness)
- Mix crab meat, cream cheese, finely diced pickled jalapeno peppers, chives and chipotle chili pepper powder
Mornay Sauce Recipe:
- 3 tbsp of butter
- 3 tbsp of all purpose flour
- 2 cups of 2% milk
- 250 g of grated Jalapeño-Monterey Jack cheese
- salt and pepper to taste
- In a medium saucepan melt the butter over medium-high heat
- Add the flour and gently fry the flour in the butter for 1 minute, stirring constantly, until a yellow paste is formed. This is called a roux (pronounced ‘rew’). Don’t allow the roux to burn.
- While whisking (mixing) the roux, add the milk and continue to whisk until the sauce thickens. This should happen almost instantly after adding the milk
- Bring this to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with salt and pepper. This is now called a bechamel sauce.
- Stir in the grated Jalapeño-Monterey Jack cheese and whisk until fully melted. This is now called a Mornay Sauce.
Sweet Vidalia Onion Rings Recipe:
- 2 large Vidalia onions, chopped into 2 cm (3/4″ thick) slices
- 1 cup of flour
- 1/2 cup of cornstarch
- 1/2 tsp of chipotle pepper powder
- 1 355 ml bottle of beer (preferably an ale or some other beer with generous flavor – No light beer!)
- Salt, to taste
- Deep fryer with hot vegetable oil @ 375F or heavy pot filled with at least 2 inches (5 cm) of hot oil
- Separate the onion rings so that each ring is only one layer thick
- In a bowl large enough to dip the onion rings in, combine flour, corn starch, chipotle pepper, cold beer, salt, and mix well until the beer batter has the consistency of pancake batter. It has to be thick enough to coat and stick (and stay stuck!) to the onion rings, but not so thick that it’s a paste.
- Working in batches of six onion rings at a time, coat the onion rings in flour, then dip it into the beer batter. Drop the onion rings in into the hot oil and deep fry until golder brown.
- Remove from oil, and drain the fillets on paper towels.