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Crab-Stuffed Shrimp

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HistoricFoodie View Drop Down
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    Posted: 07 January 2019 at 15:14

Sometimes, in this world of ever-rising food costs, there are happy surprises.

When shopping, recently, Friend Wife came across U-15 shrimp on sale. If you’re unfamiliar with shrimp sizing, that means there are only 15 or fewer shrimp per pound. The “U” designation means “under,” donchasee.

Normally, shrimp in that class take a second mortgage to afford.  Last time I had any---which were a gift---was in the early ‘90s, and they were, at the time, 27 bucks a pound for U-12s.  She found them for six dollars and change, and promptly grabbed two one-pound bags. Why not?

I decided to make Louisiana Stuffed Shrimp, which has a crab-based filling.

Not that crab is all that inexpensive. But when you have shrimp big enough that they require a knife and fork to eat, may as well go with the best. 

One of these makes a fantastic appetizer. Three is more than enough for a hearty eater’s main course.  Here’s the recipe:

20-30 very large shrimp (being as I had them, I used all 30)

 

For the stuffing:

 

1 tbls minced onion

2 tbls butter

2 tbls flour

½ cup scalded milk

1 cup flaked, cooked crab meat

½ cup bread crumbs

1 tsp Worcestershire

½ tsp salt

Pinch cayenne.

 

For the sauce:

 

2 cups tomato puree

¼ cup vegetable oil

¼ cup firmly packed brown sugar

2 tbls vinegar

1 tbls Worcestershire

½ tsp salt

2-3 healthy glugs of hot pepper sauce.

 

Shell the shrimp, leaving the tails intact if desired. Devein and butterfly the shrimp, and chill them while making the stuffing.

 

In a saucepan, sauté the onion in the butter until softened. Add the flour and cook, stirring, for a couple of minutes to cook out the raw flour taste. Remove the pan from the heat and gradually stir in the milk. Cook the mixture over moderately high heat, stirring, until it is very thick. Remove the pan from the heat again and stir in the crab, bread crumbs, Worcestershire, salt and cayenne. Combine the mixture well and let it cool to room temperature while making the sauce.

 

In a saucepan, combine all the ingredients, bring to a boil, stirring, reduce heat, and simmer, undisturbed, 5 minutes. Keep the sauce warm.

 

Preheat oven to 350F.

 

Lay half the shrimp, cut sides up, on a work surface. Divide the stuffing on top of them (roughly 1 tablespoon each for 20 shrimp). Cap each with a second shrimp, cut side down. Use toothpicks to hold these “sandwiches” together.

 

Brush the bottom of a baking pan, large enough to hold the shrimp in one layer, with some of the sauce. Lay the shrimp in the pan, and brush liberally with more sauce.  Cover the pan with foil, and bake 20-25 minutes, or until shrimp are cooked through.

 

Remove the toothpicks, and serve the shrimp on a bed of rice, with additional sauce on the side.

 

Enjoy!

 

 

 

 

But we hae meat and we can eat
And sae the Lord be thanket
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 January 2019 at 15:18

Sounds fantastic Brook. 

Pleased to hear that you enjoyed them so much. 

When it comes to extra large prawns (our´s are lengthy with lots of  facial whiskers and head antenna)  verses the North American style  shrimp, which curl at the tails  and are pale pink ..   

It is common here to sauté in Evoo with a dried cayenne  chili pepper and garlic and sea salt to taste and that is it ..  

Made note of your récipe !!!    Going to give it a go ..  

Have a healthy, successful and happy new year ahead.  





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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 January 2019 at 11:00
Looks great, brook - thank you for posting!
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