Deen-Lady and Sons Crab-Stuffed Shrimp
Source of Recipe
net
List of Ingredients
Lady and Sons Crab-Stuffed Shrimp
1 pound shrimp (24/26 count)
12 slices bacon, cut in half
Crab Stuffing
3 green onions, finely chopped
1/2 cup finely chopped bell pepper
1/4 teaspoon garlic powder
4 1/2 teaspoons heavy cream
1/4 cup mayonnaise
1/2 cup saltine cracker crumbs
dash of cayenne pepper
1 egg
2 tablespoons fresh parsley
1 pound crabmeat, picked free of shell
juice of 1/2 lemon
butter
olive oil
Recipe
Lady and Sons Crab-Stuffed Shrimp
Melt butter in a skillet and sauté onion, garlic and green pepper until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sautéed vegetables, mix well. Add cracker crumbs, egg, parsley, mayonnaise and lemon juice and mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp.
Peel and devein large shrimp with tails on. Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees until shrimp are pink.
To serve, arrange 6 shrimp on each plate on a bed of rice (optional) with basil cream sauce on top.
Pesto
2 cups fresh basil
1 cup walnuts
1 cup Parmesan cheese
1 teaspoon minced garlic
1 cup olive oil
In a food processor, blend all ingredients until paste is formed.
Roux
1 cup flour
4 ounces butter
Melt butter in a skillet and slowly add flour and stir until lightly browned.
Basil Cream Sauce
2 tablespoons butter
1/2 quart heavy cream
1 tablespoon olive oil
1 teaspoon garlic, minced
3 tablespoons pesto
1 teaspoon chicken base
1 teaspoon roux
1/4 cup white wine
1/2 cup diced onions
Pour olive oil in sauté pan and add garlic and onion and sauté until lightly browned. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half. Add 3 tablespoons pesto and 1 teaspoon roux and heat until thick.
Yield: 4 servings
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