SHRIMP STUFFED FISH

Shrimp Stuffed Fish image

This is my version of Prudhomme's recipe. I've changed a few things. The original recipe calls for grated Parmesan cheese,which I omit ( I don't care for seafood and dairy). The recipe also calls for shrimp and crawfish or crab. I usually use 1 lb. shrimp only but I have used shrimp and crab. Just a matter of finding...

Provided by Patsy G

Categories Seafood

Number Of Ingredients 32

Previous Next

Ingredients

1 t. salt
1 t. white pepper
3/4 t. ground red pepper (cayenne)
3/4 t. black pepper
1/2 t. onion powder
1/4 t. dried thyme leaves
1/8 t. dried oregano leaves
1/4 pound (1 stick) margarine
1 c finely chopped onions
1/2 c finely chopped celery
1/2 c finely chopped green bell peppers
1/2 c finely chopped green onions
1 1/2 t. minced garlic
1/2 lb peeled shrimp,chopped (unless already small)
1/2 lb peeled crawfish tails(preferred or additional shrimp or crabmeat (picked over)
1 c very fine dry bread crumbs,in all
4 t. unsalted butter
2 eggs,in all
3 t. finely grated parmesan cheese
6 (8-10 oz) whole trout,salmon trout,redfish or any other small fish,cleaned
1/2 t. salt
1/2 t. white pepper
1 1/2 c milk
SEASONED FLOUR
1 c flour
1 t. white pepper
1 t. onion powder
1 t. ground red pepper (cayenne)
1/2 t. garlic powder
1/2 t. dried thyme leaves
1/8 t. oregano leaves
vegetable oil for pan frying

Steps:

1. Throughly combine 1 t. salt,1 t. white pepper,3/4 t. cayenne,3/4 t. black pepper,1/2 t. onion powder and 1/4 t. dried thyme leaves.
2. Place the margarine in a large skillet over high heat when half melted,add the onions,celery and bell peppers;sauté about 4 minutes,stirring occasionally. Add the seasoning mix,green onions and garlic;cook about 3 minutes,stirring occasionally. Add shrimp,crawfish and continue cooking 5-7 minutes,stirring infrequently(let sediment coat bottom of pan,then scrape bottom well) Add 1/2 c breadcrumbs;stir well then let cook,without stirring until mixture sticks,about 1 minute. Stir and scrape bottom well,then add the butter and stir well and continue cooking until butter melts,stirring and scraping continuously,stir in the remaining bread crumbs and remove from heat;cool slightly. Add 1 egg,beaten with the Parmesan;add to mixture in skillet,mixing well. Transfer to a shallow pan and refrigerate until well chilled.
3. Sprinkle the inside surfaces of the fish with salt and pepper. Combine the milk and the remaining egg,in a loaf pan. In a 13x9 inch pan,combine the seasoned flour ingredients,mixing well.
4. Stuff each fish with 1/2 c cold stuffing;close fish and refrigerate until well chilled. In a large skillet,heat 1/2 inch oil to 350 degrees.Dredge the fish in the seasoned fish ;then soak in the milk mixture. Just before frying,dredge again in the seasoned flour,fry the fish in the hot oil,first with the fish stuffing side down, so the exposed stuffing fries;as soon as the stuffing side is crisp,fry each side of the fish until golden brown,about 1 to 2 minutes per side. Transfer to a large baking pan and bake at 350 degrees until stuffing is heated through,about 20 minutes. Serve immediately.