death-defying stuffed shrimp with tasso ham and crab

Name: Death-Defying Stuffed Shrimp with Tasso Ham and Crab
Prep time: 1 h 15 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tablespoon(s) olive oil; 1 - onion,finely diced; 1/4 cup(s) finely chopped parsley,divided; 1/2 cup(s) tasso,finely diced; 1 cup(s) cornbread crumbs; - 1/2 to 3/4 cup chicken stock; 1 pound(s) lump crab meat,picked through; - salt and pepper; 2 pound(s) large shrimp,about 10 per pound,peeled with tails on; - melted butter; 10 ounce(s) mixed micro greens; - roasted tomato aioli; ## ROASTED TOMATO AIOLI; 2 - egg yolks; 2 teaspoon(s) salt; 2 teaspoon(s) dry mustard; - dash cayenne; 1/2 - lemon,juiced; 4 clove(s) roasted garlic; - pinch saffron dissolved in 2 tbsp hot water *; 3 - roma tomatoes,split and oven dried; 1 cup(s) canola oil

(3 RATINGS)

48 Pinches

Jamallah Bergman

Atlanta, GA

Updated on Sep 11, 2010

*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.

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prep time 1 Hr 15 Min

cook time 20 Min

method ---

yield 4 to 6

Ingredients

3 tablespoons olive oil
1 - onion,finely diced
1/4 cup finely chopped parsley,divided
1/2 cup tasso,finely diced
1 cup cornbread crumbs
- 1/2 to 3/4 cup chicken stock
1 pound lump crab meat,picked through
- salt and pepper
2 pounds large shrimp,about 10 per pound,peeled with tails on
- melted butter
10 ounces mixed micro greens
- roasted tomato aioli
ROASTED TOMATO AIOLI
2 - egg yolks
2 teaspoons salt
2 teaspoons dry mustard
- dash cayenne
1/2 - lemon,juiced
4 cloves roasted garlic
- pinch saffron dissolved in 2 tbsp hot water *
3 - roma tomatoes,split and oven dried
1 cup canola oil

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

Step 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.

Step 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.
Step 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.
Step 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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