Stuffed Shrimp Recipe

[Calliope]

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!

[labradors]

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.

[Old Bay]

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.

[Calliope]

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.

[HomeCulinarian]

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.

[Gourmet_Mom]

Oh my...doesn't that sound good! Thanks Jeanette!

[farnfam]

This is on the menu for tonite, I can hardly wait!!!

[farnfam]

YUM, this was just great. Very nice combo of flavors. Interesting twist of spice and sweet. Will make again!

[cjs]

better put it on my list.

[Roxanne 21]

I made this a while ago but forgot I did. I went to check the issue and I had put a huge 10 by the title.

Time to make it again