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Shrimp: Food 911 Death-Defying Stuffed Shrimp

Source of Recipe

Tyler Florence, Food 911


List of Ingredients

3 tablespoons olive oil
1 onion, finely diced
1/4 cup finely chopped parsley, divided
1/2 cup tasso ham, finely diced
1 cup cornbread crumbs
1/2 cup chicken stock -- (1/2 to 3/4)
1 pound lump crab meat, picked through
salt and fresh ground pepper
2 pounds large shrimp, peeled, tails on -- (10 per pound)
melted butter
10 ounces mixed micro greens


Recipe

Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sautied ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.

Preheat oven to 400�F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.


Roasted Tomato Aioli:
2 egg yolks*
2 teaspoons salt
2 teaspoons dry mustard
Dash cayenne
1/2 lemon, juiced
4 roasted garlic cloves
Pinch saffron dissolved in 2 tablespoons hot water
3 Roma tomatoes, split and oven dried
1 cup canola oil

Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings. Yield: 4 to 6 servings