Stuffed Shrimp Recipe
  Re: (...)
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!
  Re: Stuffed Shrimp Recipe by Calliope (Some time ago, there...)
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?
  Re: Stuffed Shrimp Recipe by Calliope (Some time ago, there...)
See if this works--
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".
  Re: Re: Stuffed Shrimp Recipe by Old Bay (See if this works--h...)
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.
  Re: Re: Stuffed Shrimp Recipe by Calliope (Many thanks. I beli...)
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.
  Re: Re: Stuffed Shrimp Recipe by HomeCulinarian (It's in Issue 62... ...)
Oh my...doesn't that sound good! Thanks Jeanette!
Keep your mind wide open.
  Re: Re: Stuffed Shrimp Recipe by Gourmet_Mom (Oh my...doesn't that...)
This is on the menu for tonite, I can hardly wait!!!
Empress for Life
  Re: Re: Stuffed Shrimp Recipe by farnfam (This is on the menu ...)
YUM, this was just great. Very nice combo of flavors. Interesting twist of spice and sweet. Will make again!
Empress for Life
  Re: Re: Stuffed Shrimp Recipe by farnfam (YUM, this was just g...)
better put it on my list.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Stuffed Shrimp Recipe by cjs (better put it on my ...)
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
"Never eat more than you can lift" Miss Piggy

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