Stuffed Shrimp with Sausage and Greens
#10
  Re: (...)
I am trying to find the recipe for Stuffed Shrimp with Kabsa and Greens( Kale?) I just moved to the Greenville SC area and wanted to prepare this recipe for a Super Bowl Party. I believe it was published in early 2007 Cuisine at Home. All my magazines are in storage and if anyone may have a copy of this recipe, I would appreciate your assistance!
Chef Barttlet
"WE only cook for SINNERS - - we BURN the HELL out of EVERYTHING!"
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#11
  Re: Stuffed Shrimp with Sausage and Greens by ChefBartlett (I am trying to find ...)
Welcome ChefBartlett. I see a recipe in the April 2007 issue for Creole stuffed Shrimp with Mustard Sauce, braised greens and black-eyed peas. Looks like it also has Kielbasa in it and collard greens.
"Time you enjoy wasting is not wasted time."
Laura
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#12
  Re: Re: Stuffed Shrimp with Sausage and Greens by luvnit (Welcome ChefBartlett...)
WELCOME CHEF!!!!---Now I know (I just know!!! ) that one of our beta members will post this for you---if not, I will be happy to type it up tomorrow---will check the board and follow accordingly!


Hope to see you again!!!!
"Never eat more than you can lift" Miss Piggy
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#13
  Re: Re: Stuffed Shrimp with Sausage and Greens by Roxanne 21 (WELCOME CHEF!!!!---N...)
Welcome to the forum!

The archives do not have recipes from that issue - and my scanner is not working - I'll see if I can work around it without typing in the long recipe.

O.K., let's see if this works -

Creole Stuffed Shrimp with mustard sauce, braised greens & black-eyed peas
Makes 6 stuffed shrimp, 2/3 cup sauce, 1 1/2 cups greens

FOR THE SHRIMP-
PREPARE:
6 jumbo shrimp, peeled (tails left
on), deveined, and butterflied
(about 8 oz.)
SAUTE IN 1 T. UNSALTED BUTTER; ADD:
1/2 cup kielbasa, diced
1/2 cup onion, diced
1/4 cup green bell pepper, seeded, diced
1/4 cup celery, diced
1 garlic clove, minced
1 t. Creole seasoning blend
DEGLAZE WITH; OFF HEAT, ADD:
1/4 cup dry sherry or white wine
1 cup butter crackers (such as Ritz),
coarsely crushed (12 crackers)
1/4 cup chicken broth
2 T. minced fresh parsley
Salt and pepper
DRIZZLE SHRIMP WITH:
2 T. unsalted butter, melted

FOR THE SAUCE¬
COMBINE:
2 T.whole grain mustard
2 T. mayonnaise
2 T. scallions, minced
1 T. honey
1 T. chicken broth
Juice of 1/2 a lemon

FOR THE GREENS¬
SAUTE IN 1 T. OLIVE OIL:
3/4 cup onion, slivered
3/4 cup tomato, chopped
Pinch of red pepper flakes
STIR IN AND SIMMER; FINISH WITH:
3 cups collard greens, chopped
1/2 cup chicken broth
1 T. sugar
1/2 cup frozen or canned black-eyed peas (drained and rinsed, if canned)
2 T. apple cider vinegar


Preheat oven to 425'; coat a 9" square baking dish with nonstick spray. Prepare shrimp as shown; set aside.
Saute 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; saute 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 over the shrimp and roast for 10-12 minutes, or until shrimp are cooked through. Meanwhile, prepare the sauce and greens.

Combine mustard and next 5 ingredients for the sauce in a bowl; set aside.

Saute onion for the greens in oil in a skillet over medium-high heat until it starts to brown, 3 minutes. Add tomato and pepper flakes; saute 1 minute. Stir in greens, broth, and sugar; simmer until broth is nearly evaporated, about 5 minutes. Just before serving, stir in black-eyed peas, vinegar, and salt to taste; cook until heated through, 1-2 minutes.To serve, divide mustard sauce between two serving plates and arrange 3 stuffed shrimp on top. Serve greens and black-eyed peas on the side.

-------

Whew, had to use a scanner I'm not familiar with - but success!!! there you go.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#14
  Re: Re: Stuffed Shrimp with Sausage and Greens by cjs (Welcome to the forum...)
Thank you so much for coming to my rescue - - I must say thank you from the bottom of my heart - - I appreciate the effort of typing that entire recipe out - - your the very best!!!

Warmest Thoughts,
Chef Bartlett

ps: If you ever need any help with a cooking question or a recipe; just email me direct xmccartin[at]aol[dot]com
Chef Barttlet
"WE only cook for SINNERS - - we BURN the HELL out of EVERYTHING!"
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#15
  Re: Re: Stuffed Shrimp with Sausage and Greens by ChefBartlett (Thank you so much fo...)
"ps: If you ever need any help with a cooking question or a recipe; just email me direct xmccartin[at]aol[dot]com "

or better yet, if you have goodies to share with us, please come back often - we share all our knowledge around here. and have a good time doing it.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#16
  Re: Re: Stuffed Shrimp with Sausage and Greens by cjs ("ps: If you ever nee...)
Hello, Chef, and welcome to the forum.

Because of the way certain programs on the Internet work, I would strongly suggest you edit your email address out of your message (CJ, in your reply, as well), or at least substitute " at " for the @ sign. It's got nothing to do with this site, per se, but applies to ANY forum site.

Certain "robot" programs regularly scan as many forum sites as they can find, trying to scour them for email addresses so they can send out mass emailings ("Spam") for everything from stock tips to Viagra to casinos to porn to "phishing" (i.e. attempts to steal your identity via emails that appear to come from financial institutions). Thus, any time you post your email address in messages on a forum site (but not for the registration process, etc.), you risk any or all of the above.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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#17
  Re: Re: Stuffed Shrimp with Sausage and Greens by labradors (Hello, Chef, and wel...)
Thanks For the Heads Up!
Chef Barttlet
"WE only cook for SINNERS - - we BURN the HELL out of EVERYTHING!"
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#18
  Re: Re: Stuffed Shrimp with Sausage and Greens by ChefBartlett (Thanks For the Heads...)
ooops, I knew that! Too late to edit - I'll hit the little button.

thanks Brian.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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