Rock Shrimp Stuffed Fillet

• 3 tablespoons olive oil, in all
• 1 teaspoon finely minced onions
• 1 teaspoon finely minced green onions
• 1 teaspoon finely minced celery
• 1 teaspoon finely minced red bell pepper
• 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 1/4 pound rock shrimp
• 2 tablespoons water
• 2 tablespoons fine, dried bread crumbs
• Essence, recipe follows
• 4 Filet Mignons, 6 to 7 ounces each, trimmed
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees.
2. In a saute pan, over medium heat, add the 1 tablespoon of the olive oil.
3. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic.
4. Saute for 1 to 2 minutes.
5. Add the rock shrimp, water and bread crumbs.
6. Season with Essence and cook for 2 minutes.
7. Remove from heat and allow to cool for at least 15 minutes.
8. Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket.
9. Season the meat with Essence inside and out of the pocket.
10. Using a spoon, fill each pocket with about 1/4 cup of the stuffing.
11. In a large saute pan, heat the remaining olive oil, over medium heat.
12. When the oil is hot, add the filets and sear for 2 to 3 on each side.
13. Remove the pan from the heat and place in the oven.
14. Roast for 6 to 8 minutes for medium rare.
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup

olive oil, onions, green onions, celery, red bell pepper, shallots, garlic, shrimp, water, bread crumbs, filet mignons, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rock-shrimp-stuffed-fillet-recipe.html (may not work)