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Jumbo Shrimp Ron Viola




Source of Recipe


Buddy Cookbook


List of Ingredients




3 dozen jumbo head on shrimp
1 pound jumbo lump crabmeat
1/2 cup melted butter
1/2 cup finely diced onions
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
2 tablespoons finely diced garlic
1/2 cup sliced green onions
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon Creole mustard
1 tablespoon dry sherry
1/2 cup bechamel sauce
3/4 cup seasoned Italian bread crumbs
salt and cracked black pepper to taste
1/2 cup melted butter
1/2 cup dry sherry
1 cup water

Preheat oven to 350F. Place shrimp right side up on cutting board. Using a sharp paring knife, cut through the tail shell from the top of the tail to the bottom of the flipper, making sure not to separate head from tail. Using your thumbs, open the tail flat, remove the vein and gently pry the meat away from the shell, leaving it in tact at the head. Set aside. In a large mixing bowl, combine all of the above ingredients except crabmeat, salt, and pepper and the last three ingredients. Using a large mixing spoon, blend until all the ingredients are well incorporated. Gently fold in crabmeat being careful not to break lumps. Season to taste using the salt and pepper. Stuff tail of shrimp with generous portion of crabmeat stuffing. Once stuffed, the tail should lay flat on a baking pan. Place stuffed shrimp on a large baking sheet and drizzle with butter and sherry. Pour water into the bottom of the baking pan and place on center oven rack. Bake until stuffing is golden brown, approximately fifteen to twenty minutes.

Bechamel Sauce

1 quart milk
1 small onion diced
3 whole cloves
pinch of thyme
6 whole peppercorns
2 small bay leaves
1/2 cup white roux, see below
salt and white pepper to taste
pinch of nutmeg

In a heavy bottom sauce pan, heat milk over medium high heat. Add onion, cloves, thyme, peppercorns and bay leaves and continue to scald milk with seasonings for approximately twenty minutes. Do not boil. Strain scalded milk through fine cheesecloth into another saucepan. Bring back to a low boil and add roux, whisking constantly with a wire whip until all is incorporated. Continue to whisk until mixture achieves a nice white sauce consistency. Be careful that sauce does not scorch. When thickened, remove from heat and season to taste using salt, pepper, and nutmeg. This sauce is the primary ingredient for all creamed vegetable casseroles and au gratin dishes. For more flavor in the bechamel, you may wish to add a small amount of chicken or fish stock as in the veloutes.

White Roux

1/2 cup butter
1/2 cup flour

In a heavy bottom saute pan, melt butter over medium high heat. Using a wire whisk, add flour, stirring constantly until flour and butter are well blended and bubbly. Do not brown. This classical style roux is popular in Creole cooking and will thicken three cups of stock to a sauce consistency.


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