Real Recipes From Real Home Cooks ®

death-defying stuffed shrimp with tasso ham and crab

(3 ratings)
Recipe by
Jamallah Bergman
Atlanta, GA

*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.

(3 ratings)
yield 4 to 6
prep time 1 Hr 15 Min
cook time 20 Min

Ingredients For death-defying stuffed shrimp with tasso ham and crab

  • 3 Tbsp
    olive oil
  • 1
    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
  • 2
    egg yolks
  • 2 tsp
  • 2 tsp
    dry mustard
  • dash cayenne
  • 1/2
  • 4 clove
    roasted garlic
  • pinch saffron dissolved in 2 tbsp hot water *
  • 3
    roma tomatoes,split and oven dried
  • 1 c
    canola oil

How To Make death-defying stuffed shrimp with tasso ham and crab

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    *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.

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