Recipe: Landry's Stuffed Shrimp Enbrochette with Morney Sauce and Seafood Stuffing

STUFFED SHRIMP ENBROCHETTE
Restaurant: Landry's Seafood Restaurant
Source: Okaloosa Gas District,
Air Date: 07/25/2001

Menu: Seafood Stuffing, Mornay Sauce, and Stuffed Shrimp Enbrochette.

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.

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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 saut 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.

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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

Chef Info: Chef Chris Phelps hails from Saugus, MA where his love for creative food was nurtured from a young age. Chef Phelps began his food career in high school, learning the ropes with baking. After the basics were mastered, he moved on the pastries and cakes -- fueling his love of delicious foods with the sweeter side of life for nearly 10 years. Chris determined to expand his knowledge and experience and moved on to the kitchen. "Foods must have an appeal to eye as well as the pallet," Chef Phelps says. "You must find the even contrast between sweet and bitter, dark and light." Landry's Seafood Restaurant has become a local and visitor favorite for innovate seafood since opening its door 5 years ago. The Destin eatery specializes in seafood, steaks and pasta, and does feature a lunchtime menu as well as dinner.