Stuffed Shrimp
From supercookt 15 years ago
- 20 minutes to make
- Serves 5
This dish is something I like to make when I have freinds over for drinks.
Ingredients
- 3 tablespoons olive oil shopping list
- 1 onion, finely diced shopping list
- 1/4 cup finely chopped parsley, divided shopping list
- 1/2 cup tasso, finely diced shopping list
- 1 cup cornbread crumbs shopping list
- 1/2 to 3/4 cup chicken stock shopping list
- 1 pound lump crab meat, picked through shopping list
- salt and freshly ground pepper shopping list
- 2 pounds large shrimp, about 10 per pound, peeled with tails on shopping list
- Melted butter shopping list
- 10 ounces mixed micro greens shopping list
- roasted tomato Aioli, recipe follows shopping list
How to make it
- Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.
- Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
- Roasted Tomato Aioli:
- 2 egg yolks*
- 2 teaspoons salt
- 2 teaspoons dry mustard
- Dash cayenne
- 1/2 lemon, juiced
- 4 roasted garlic cloves
- Pinch saffron dissolved in 2 tablespoons hot water
- 3 Roma tomatoes, split and oven dried
- 1 cup canola oil
- Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.
People Who Like This Dish 3
- brianna CA
- clbacon Birmingham, AL
- lycett CANYON COUNTRY, CA
- supercookt Goleta, CA
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The Rating
Reviewed by 2 people-
Shrimp is one of my favorites & I'm always looking for new ways to serve it & I just found a winner. Thanks so much & 5 forks
brianna
in loved it
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