STUFFED SHRIMP

Stuffed Shrimp image

Provided by Jane Netto

Categories Seafood

Time 2h5m

Number Of Ingredients 19

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

Steps:

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.
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.
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.
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.
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.
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.