Stuffed Shrimp
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Thursday, 23 June 2011 00:24
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36 jumbo shrimp (11-15 count) 3 TBS bacon drippings 1 cup finely chopped celery 1 cup finely chopped bell pepper 1 ½ cups finely chopped onion 3 cloves garlic, crushed and minced 1 pound lump crabmeat, picked through for shells ½...

 

  • 36 jumbo shrimp (11-15 count)
  • 3 TBS bacon drippings
  • 1 cup finely chopped celery
  • 1 cup finely chopped bell pepper
  • 1 ½ cups finely chopped onion
  • 3 cloves garlic, crushed and minced
  • 1 pound lump crabmeat, picked through for shells
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
  • 2 ½ TBS all-purpose flour
  • 1 large eggs, well beaten
  • 1 tsp Tabasco sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp onion powder
  • 1/8 tsp ground bay leaves
  • ½ cup all-purpose flour
  • 2 tsp Tony Chachere’s Seasoning Mix
  • 2 large eggs, well beaten
  • 1 TBS water
  • 1 tsp Tabasco sauce
  • 2 cups bread crumbs
  • 1 tsp Tony Chachere’s Seasoning Mix
  • 3 cups cooking oil
  1. Peel and devein shrimp, leaving last segment of shell on shrimp tail
  2. Into a large heavy skillet, melt bacon drippings over medium-high heat; add celery, bell pepper, onions, and garlic and sauté for 5 minutes, stirring constantly
  3. Add crabmeat, green onions, and parsley then lower heat to medium low and sauté for 3 minutes, stirring gently
  4. Add the 2 ½ TBS flour and blend it in; remove from heat and mix in the 2 large eggs, and next 6 ingredients, blending well
  5. Place the shrimp on a flat surface and split the tails in half, cutting down almost through the tail meat but leaving some of tail meat intact (known as butterfly style) spread tail with your fingers and thumbs
  6. Mix the ½ cup of flour and 2 tsp of Tony’s and coat each shrimp with the flour mixture
  7. Spoon about 2 TBS of crabmeat stuffing on each shrimp and mold it on top of tail
  8. In a mixing bowl, mix 2 eggs, water, and Tabasco with wire whisk, beating well
  9. Into another bowl, mix bread crumbs and remaining Tony’s
  10. Dip the stuffed shrimp one at a time into the egg mixture, then coat well with the bread crumb mixture; place on waxed paper, cover with another sheet of waxed paper, and refrigerate at least 1 hour
  11. When ready to cook, heat oil in a deep frying pan and heat oil to medium high; when temperature reaches 360°, add the shrimp 5 or 6 at a time until they are golden brown; remove from oil and drain on paper towels

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 03:21