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Shrimp: New Orleans Shrimp Baked With Sourdough Breadcrumbs

Source of Recipe

American Favorites


List of Ingredients

3 tablespoons unsalted butter, divided
3 tablespoons olive oil, divided
1/4 pound andouille or smoked sausage -- cut 1/4" cubes
1/2 cup chopped green onions, with 2" of tops
1 tablespoon minced garlic
1/2 cup frozen spinach; defrost, squeeze dry -- coarse chopped
1/2 teaspoon Tabasco sauce
2 cups fresh sourdough bread crumbs
1/4 cup chicken broth
1/4 teaspoon freshly ground black pepper
1 pound large or extra large shrimp, tail left on
3 tablespoons chopped flat leaf parsley


Recipe

Heat 2 tbl. butter and 2 tbl. oil in large heavy skillet over medium high heat. When hot, add sausage and saute, stirring constantly, for 2 minutes. Add green onion and garlic, and cook, stirring, for 1 minute more. Add spinach and red pepper sauce and cook, stirring, 2-3 minutes more. Remove from heat and stir in bread crumbs and broth. Mix well and season with salt to taste and pepper.

Spray a 10" round baking dish with nonstick cooking spray. Spread half the filling in baking dish. Butterfly the shrimp on their undersides, leaving tails intact. Arrange them, cut sides down, with tails upright over stuffing. Loosely pack remaining stuffing around shrimp to keep them erect. (Dish can be prepared a few hours ahead; cover and refrigerate.)

When ready to bake, arrange rack at center position and preheat oven to 300ºF. Melt remaining 1 tbl. butter with remaining 1 tbl. oil in small saucepan, and brush over shrimp. Bake until shrimp are pink and bread crumbs are slightly crisp on top, about 20 minutes. Remove and cool 5 minutes; sprinkle with parsley and serve. Serves 4-6.