Death-defying Stuffed Shrimp With Tasso Ham And Crab Recipe

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Death-Defying Stuffed Shrimp with Tasso Ham and Crab

Jamallah Bergman


*True Story about this recipe*: I had gotten this recipe because I LOVE shrimp and since it was stuffed with two of my favorite things.....Ham and Crab, I had to try it. Well I was working at a dog track as a teller and one of the guys that would come to my window to place a bet, worked at a fish market. And he would give good prices for seafood, so I asked him did he have the large shrimp and of course he said he did. Well long story short, I told him if he got me the shrimp, that when I made this, I'd share some with him. Well he loved it and after that day I was always able to get good seafood at a great price.

pinch tips: How to Perfectly Cook Fish in a Pan




4 to 6


1 Hr 15 Min


20 Min


3 Tbsp
olive oil
onion,finely diced
1/4 c
finely chopped parsley,divided
1/2 c
tasso,finely diced
1 c
cornbread crumbs
1/2 to 3/4 cup chicken stock
1 lb
lump crab meat,picked through
salt and pepper
2 lb
large shrimp,about 10 per pound,peeled with tails on
melted butter
10 oz
mixed micro greens
roasted tomato aioli


egg yolks
2 tsp
2 tsp
dry mustard
dash cayenne
4 clove
roasted garlic
pinch saffron dissolved in 2 tbsp hot water *
roma tomatoes,split and oven dried
1 c
canola oil

Directions Step-By-Step

Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tbsp 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. 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 tbsp into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimp 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.
To make the Aioli:

Begin with all ingredients at room temp, 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 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 the seasonings.
*About the saffron:

Since saffron is very expensive to get, you honestly don't have to add saffron. I didn't and it honestly didn't make a bit of difference with the aioli. BUT if you want to go that route you can do so.

About this Recipe