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  Added: Mar 20, 2007  •  Visited (239)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Shrimp
What You Need:
  • 4 tablespoons butter
  • ½ cup finely chopped onions
  • ¼ cup finely chopped scallions, including 3 inches of the green tops
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped green pepper
  • 1 teaspoon finely chopped garlic
  • 1 pound fresh, frozen or canned crabmeat, thoroughly drained, picked over to remove all bits of shell and cartilage, and torn into small shreds
  • 1 tablespoon finely chopped fresh parsley, preferably the flat-leaf Italian variety
  • ¼ teaspoon ground hot red pepper (cayenne)
  • 1½ teaspoons salt
  • 24 uncooked jumbo shrimp (about 2 pounds)
  • 2 eggs
  • ½ cup evaporated milk
  • 1 cup flour
  • 2 cups soft fresh crumbs made from French- or Italian-type white bread, pulverized in a blender
  • Vegetable oil for deep frying
  • 1 lemon, cut lengthwise into 6 wedges

  • How To Cook:
    1. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the onions, scallions, celery, green pepper and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.

    2. Stir in the crabmeat, parsley, red pepper and ½ teaspoon of the salt, and remove the pan from the heat. Taste the stuffing mixture for seasoning.

    3. Shell the shrimp, leaving the last section of shell and the tail intact. Devein them by making a shallow incision down their backs with a small sharp knife arid lifting out the black or white intestinal vein with the point of the knife.

    4. Wash the shrimp briefly in a colander set under cold running water, spread them on paper towels to drain and pat them completely dry with fresh paper towels.

    5. Butterfly the shrimp by cutting along their outer curves about three quarters of the way through and carefully flattening them with the palm of your hand.

    6. Sprinkle the shrimp with the remaining teaspoon of salt and spoon the stuffing mixture in a band down the center of each shrimp, dividing it equally among them. Fold the long edges of the shrimp back together, and hold them in place with toothpicks if necessary.

    7. Combine the eggs and evaporated milk in a shallow bowl and beat them with a wire whisk or a fork until the mixture is smooth. Spread the flour and the bread crumbs on separate plates or pieces of wax paper.

    8. One at a time, roll the shrimp in the flour to coat them evenly, immerse them in the beaten-egg mixture, and turn them about in the bread crumbs.

    9. As you proceed, arrange the breaded shrimp side by side on a baking sheet lined with wax paper. Refrigerate the shrimp for about 1 hour to firm their coating.

    10. Preheat the oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it on the middle shelf of the oven. If you have used toothpicks to secure the shrimp, remove them.

    11. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.

    12. Deep-fry the shrimp, three or four at a time, turning them gently with a slotted spoon for 4 to 5 minutes, or until they crisp and brown on all sides. As they brown, transfer them to the paper-lined dish and keep them warm in the oven while you deep-fry the rest.

    13. Arrange the shrimp attractively on a deep platter, garnish with the lemon wedges and serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Shellfish » Crab
    Dish » Appetizers



     




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