Recipe

Creole Stuffed Shrimp Recipe


Creole Stuffed Shrimp Recipe
Oh man this is good!

Waterlily

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Ingredients
  • Creole Mayonnaise (see my recipes)
  • 3/4 c sweet cream unsalted butter
  • 2 medium onions, finely chopped
  • 4-6 cloves garlic, crushed
  • 2 T fresh minced parsley
  • 2 t dried or 2 T fresh chopped oregano
  • 1 t salt
  • freshly ground black pepper to taste
  • 2 t ground cayenne
  • 1 1/2 c crushed Ritz crackers
  • 1/2 c dry white wine
  • 3 pounds large shrimp, peeled and deveined. Leave shell on the tail.
  • Lemon wedges for garnish

Directions
  1. Melt butter in a large heavy skillet over medium heat.
  2. Add onion and garlic, cook until translucent -- about 5 minutes.
  3. Add parsley, oregano, salt, pepper and cayenne -- cook about 2 minutes, until highly fragrant.
  4. Remove from heat and add cracker crumbs, stir to moisten.
  5. Stir in wine.
  6. This concoction should have the consistency of play-dough and should form a ball if you squeeze some in your hand. Add additional wine or cracker crumbs as needed to achieve that sort of consistency.
  7. Set aside.
  8. Position oven rack 6 inches below heat source and preheat broiler.
  9. Butterfly the shrimp.
  10. Lay butterflied shrimp on ungreased baking sheets with tail sections curing upward.
  11. Press about 1 T of the cracker mixture on each shrimp -- you'll need to pat it down firmly with your fingertips.
  12. Broil until topping is firm and golden brown and shrimp are coral pink, about 8 minutes.
  13. Arrange shrimp on a platter, top with Creole mayonnaise and garnish with lemon wedges.

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Comments


What a lovely dish. Thank you for your post.


Sounds fabulous. Can't wait to try. Thanks for posting.


Oh man is right!!!!!


Cayenne, white wine, garlic, lemon !! *swoon*


This sounds divine! thank you,waterlily! 55555555555555


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