Best Death Defying Stuffed Shrimp With Tasso Ham And Crab Recipes

Charleston Shrimp and Grits with Tasso Blue Crab Gravy image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional

Steps:

To make the Tasoo Blue Crab Gravy: Preheat a large bottom pot to medium-high heat.
Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

Death-Defying Stuffed Shrimp with Tasso Ham and Crab image

Provided by Jamallah Bergman

Categories Seafood

Time 1h35m

Number Of Ingredients 22

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
ROASTED TOMATO AIOLI
2 egg yolks
2 tsp salt
2 tsp dry mustard
dash cayenne
1/2 lemon,juiced
4 clove roasted garlic
pinch saffron dissolved in 2 tbsp hot water *
3 roma tomatoes,split and oven dried
1 c canola oil

Steps:

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.