stuffed shrimp

Name: Stuffed Shrimp
Prep time: 2 h
Cook time: 5 min
Cuisine: Cajun/Creole
Ingredients: 24 - extra-large raw shrimp; 2 tablespoon(s) vegetable oil; 1/2 cup(s) finely chopped green onions; 1/2 cup(s) finely chopped parsley; 1/2 cup(s) finely chopped onion; 1/2 cup(s) finely chopped bell pepper; 1/2 cup(s) butter; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) cayenne pepper; 1/2 teaspoon(s) garlic powder; 1/2 cup(s) soft bread crumbs; 3 - eggs; 1 pound(s) lump crabmeat; 1/2 pound(s) peeled, deveined, cooked, chopped shrimp; - salt to taste; 1/2 cup(s) milk; 1 cup(s) all-purpose flour; 1 cup(s) bread crumbs or panko bread crumbs; - vegetable oil

(1 RATING)

56 Pinches 1 Photo

Jane Netto

Corpus Christi, TX

Updated on Mar 29, 2013

Combine the shrimp with a thickly packed mound of seasoned crabmeat, breaded and fried to perfection, and you've got total heaven. The secret to this dish lies in the proportion of crabmeat to seasonings and bread crumbs. If the predominant taste of the stuffing is something other than crab, you've stretched the mixture a bit too far. This is one of my favorite recipes that I usually ordered in Mandina's on Canal Street in New Orleans, Louisiana, where I grew up. I got this recipe from a very close friend of mine, Roi-Lynne who still lives in New Orleans. This was her families' recipe.

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Frontier Days held the first weekend in November in Montgomery, Alabama.

prep time 2 Hr

cook time 5 Min

method Deep Fry

yield Six to Eight

Ingredients

24 - extra-large raw shrimp
2 tablespoons vegetable oil
1/2 cup finely chopped green onions
1/2 cup finely chopped parsley
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup butter
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup soft bread crumbs
3 - eggs
1 pound lump crabmeat
1/2 pound peeled, deveined, cooked, chopped shrimp
- salt to taste
1/2 cup milk
1 cup all-purpose flour
1 cup bread crumbs or panko bread crumbs
- vegetable oil

How To Make stuffed shrimp

Step 1

1. Peel raw shrimp but leave tails intact. Devein shrimp and with a sharp knife split them down the back to butterfly. Set aside.

Step 2

2. In a skillet, combine oil, green onions, parsley, onion, and bell pepper. Over medium-high heat, saute until vegetables are soft, about 3 minutes. Add butter, black pepper, cayenne, garlic powder, and soft bread crumbs.
Step 3

3. Spoon skillet mixture into a bowl and allow to cool slightly. Whisk in 1 of the eggs and add crabmeat and cooked shrimp. Gently mix the stuffing mixture and add salt to taste.
Step 4

4. Shape 24 portions of stuffing mixture and press into the split in the extra-large shrimp. Whisk together remaining eggs and milk. Place flour and bread crumbs in separate pie pans. Add salt and pepper to taste.
Step 5

5. Carefully dust stuffed shrimp with flour, dip into egg batter, then dredge in bread crumbs. Place breaded shrimp on a waxed-paper-lined baking sheet and refrigerate 30 minutes.
Step 6

6. Pour vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat to 350 degrees F. Fry shrimp, a few at a time, until golden, about 3 to 5 minutes. Serve with fries or salad. Can also be served with tartar sauce, remoulade sauce, or cocktail sauce.
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