Recipe

Christmas Eve Stuffed Shrimp Recipe

	55to64 / All my dishes 1 year, 3 months ago I'm salivating already. My grandmother made these every Christmas Eve. The recipe is tedious, but not hard. Got to have a lot of spices on hand, but they're all necessary. We would have this as our entree after the pasta course for our Italian no meat allowed Christmas Eve.... More Prep:60m Cook:20m Servings:4	55to64
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Ingredients

1/2 pound unsalted butter, room temperature

1/4 teaspoon of ALL the following spices, juice and sauce:

garlic powder

paprika

ginger

fresh lime zest

mustard

sage

nutmeg

cloves

thyme

chive flakes

caraway seeds

oregano

parsley

cayenne pepper

marjoram

Worcestershire sauce

lemon juice

16 large shrimp (scampi)

FILLING

3 ounces each of the following fish:

crab

salmon

sole

squid

lobster

perch

scallops

8 slices hearty white sandwich bread, crusts removed and cubed

1 cup hot milk

FOR FRYING

2 eggs

1 cup flour

1 cup panko breadcrumbs (or regular unflavored breadcrumbs)

Directions

MAKE SPICE BUTTER:

Combine all the dry spices for butter and mix thoroughly.

Combine softened butter with all the spices, the lemon juice and Worcestershire sauce.

PREPARE FILLING

Grind all the fish (not the 16 scampi) together.

Soak the cubes of bread in 1 cup of hot milk.

Mix fish and softened spice butter with the bread crumbs.

Divide filling into 16 walnut sized pieces and roll each into a ball.

PREPARE SHRIMP

Split shrimp 3/4way through to the back. Split side down flatten very gently taking care not to split shrimp. (Butterfly the shrimp.)

Place ball of filling into shrimp. Wrap shrimp around ball and chill at least 20 minutes.

BEFORE FRYING

Lightly beat eggs.

Dip chilled shrimp into flour, then egg and finally breadcrumbs.

Chill shrimp another 20 minutes to an hour.

FRYING

Deep fry the shrimp in oil about 350 to 360 degrees. Fry a few at a time.

SERVE

This will serve four people as a main dish. We used it as one of the seven fish courses we would have on Christmas Eve, so it served eight. to 10.

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Comments

cookinggood 1 year, 3 months ago said:
This looks great! It is a lot of ingredients but they are for the most part spices already in the cupbord. Looks like it would be well worth the effort! Gets my 5
Thanks for the post.
Ferri

momo_55grandma 1 year, 3 months ago said:
Great recipe family will enjoy thanks high5

barbiemensher 9 months, 2 weeks ago said:
I am so curious about what this might taste like. I rarely post remarks but this one got me. I do a lot of cocktail dinatoire type of events and I may just break this puppy out at the next one. Thanks so much!

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