Some time ago, there was a stuffed shrimp recipe in an issue. I can't recall which issue. Does anyone have that recipe?
Happy New Year!
Happy New Year!
Calliope
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Some time ago, there was a stuffed shrimp recipe in an issue. I can't recall which issue. Does anyone have that recipe?
Happy New Year!
Calliope
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Is that, maybe the Crab-Stuffed Shrimp from December, 2001? I don't have the recipe, but maybe that will help someone to find it.
If blueberry muffins have blueberries in them, what do vegan muffins have?
See if this works--http://recipes.egullet.org/recipes/r1409.html
You will have to enter it--the link doesn't work. My own recipe.
"He who sups with the devil should have a. long spoon".
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Many thanks. I believe the recipe is from 2007 and was probably called Creole Stuffed Shrimp. It has a sauce with it as well. I'm looking for that specific recipe.
Calliope
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It's in Issue 62... I'll start typing it in for you. Do you also need the greens and black-eyed peas recipes?
Creole Stuffed Shrimp With mustard sauce, braised greens & black eyed peas Makes 6 stuffed shrimp, 2/3 cup sauce, 1 ½ cup greens Total time: about 1 hour For the Shrimp – 6 jumbo shrimp, peeled (tails left on), deveined, and butterflied (about 8 oz) 1 T unsalted butter ½ cup kielbasa, diced ½ cup onion, diced ¼ cup green bell pepper, seeded, diced ¼ cup celery, diced 1 garlic clove, minced 1 t Creole seasoning blend ¼ cup dry sherry or white wine 1 cup butter crackers (such as Ritz) coarsely crushed (12 crackers) ¼ cup chicken broth 2 T minced fresh parsley Salt & Pepper 2 T unsalted butter, melted Preheat oven to 425⁰; coat a 9” square baking dish with nonstick spray. Prepare shrimp as shown – To butterfly shrimp, cut a slit down the center of the “leg side” taking care not to slice all the way through. Sauté kielbasa in butter in a nonstick skillet over medium heat for 3 minutes, or until it begins to brown. Add onion, bell pepper, celery, garlic, and seasoning; sauté until soft, about 5 minutes, stirring often. Deglaze with sherry; simmer until evaporated. Off heat, add cracker crumbs, broth, parsley, and seasonings. Mound a generous 2 T of stuffing on top of each butterflied shrimp, then arrange in the prepared baking dish. Drizzle melted butter of the shrimp and roast for 10-12 minutes, or until shrimp are cooked through. Meanwhile, prepare the sauce and greens. For the Sauce – 2 T whole grain mustard 2 T mayonnaise 2 T scallions, minced 1 T honey 1 T chicken broth Juice of ½ a lemon Combine in a bowl; set aside. ▼
Oh my...doesn't that sound good! Thanks Jeanette!
Daphne
Keep your mind wide open. ▼
This is on the menu for tonite, I can hardly wait!!!
Cis
Empress for Life ▼
YUM, this was just great. Very nice combo of flavors. Interesting twist of spice and sweet. Will make again!
Cis
Empress for Life ▼
better put it on my list.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Stuffed Shrimp Recipe
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