Ingredients

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
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  • supercookt 5 years ago
    Thanks Brianna
    Was this review helpful? Yes Flag
    " It was excellent "
    brianna ate it and said...
    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
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