The Mailbox

Published: Wednesday, Jul. 24, 2013 - 12:00 am | Page 7D

Shrimp-stuffed filets

Prep time: 30 minutes

Cook time: 35 minutes

Serves 4

While visiting with family and friends in Indiana this summer, I noticed our after-dinner conversations often centered on food and favorite recipes. So today's Mailbox features recipes and requests from the fine folks of central Indiana.

Paul Rogers of Bloomington was looking for a new way to prepare grilled filets. This recipe comes from Andy Timperman, also of Bloomington. When Timperman was in his 20s, he and his two roommates watched the Food Network and tried out many recipes, serving their creations to friends every Sunday night. This dish, adapted from one by Emeril Lagasse, was by far the fanciest dinner ever prepared

INGREDIENTS

For the stuffing:

3 tablespoons olive oil

1 tablespoon minced yellow onion or Vidalia onion

1 tablespoon minced green onion, green part only

1 tablespoon minced celery

1 tablespoon minced red bell pepper

2 tablespoons minced shallots

1 teaspoon minced garlic

1/4 to 1/2 pound boiled shrimp (use precooked shrimp from the store to make the meal faster) tails removed, shrimp chopped into small pieces

1 cup breadcrumbs, lightly toasted on a cookie sheet

1/4 to 1/2 cup red wine

1/4 teaspoon paprika, or to taste

Salt and pepper, to taste

1/4 teaspoon garlic powder, or to taste

1/4 teaspoon onion powder, or to taste

1/4 teaspoon cayenne pepper, or to taste

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

Four 6-ounce filet mignons

Seasonings as above

INSTRUCTIONS

For the stuffing: In a large sauce pan on medium heat, sauté in olive oil onions, celery, peppers, shallots and garlic. After ingredients are well combined, mix in shrimp and bread crumbs. Add red wine, mix and allow to simmer. Mixture should be moist but not wet. Season with paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, dried oregano and dried thyme.

For the filets: Slice a pocket into each filet. This will be used for stuffing so try to make sure the pocket is big enough to fit a spoon inside. Season with paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano and dried thyme. Sear seasoned filets in olive oil in an iron frying pan.

Stuff seared filets with stuffing mixture and broil in oven for 10 to 12 minutes (medium to well done).

Serve on plate with additional stuffing as a garnish on top.

Special s'mores pie

I love s'mores. I just heard about a s'mores pie that has a graham cracker crust, Nutella, cream cheese, marshmallows or marshmallow creme and Cool Whip. Does anyone have the exact recipe?

– Blaise Oeding, Bloomington, Ind.

HOW TO CONTACT THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 556-5625. Please include your full name, your city and phone number.

© Copyright The Sacramento Bee. All rights reserved.

Read more articles by Teri Watson



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