CRAB STUFFED SHRIMP WITH WHITE WINE SAUCE
Steps:
- MMMMM-------------------------WINE SAUCE------------------------------ 1 qt Heavy cream 1/4 c White wine 1 ts White pepper 1 ts Salt 1 ts Garlic powder Combine first 7 ingredients and reduce liquid by 1/2. Add heavy cream and reduce by 1/2 again. Stir in bread crumbs, remove from heat. Cool. Heat saucepan over medium heat. Deglaze pan with wine. Add heavy cream and seasonings. Reduce by 1/2 and remove from heat. Cool. Butterfly shrimp and stuff each shrimp with 1 tablespoon of crab stuffing. Heat 2 oz. oil in skillet, cook shrimp till done. Remove from heat. Place over bed of rice, top with wine sauce; garnish to serve. *Baking stuffed shrimp in 350 degrees oven 8 - 10 minutes on non stick or greased pan is recommended.
Nutrition Facts : Calories 3213 calories, Fat 81.3392 g, Carbohydrate 476.09791 g, Cholesterol 338.425 mg, Fiber 30.1475999994278 g, Protein 132.60835 g, SaturatedFat 35.812309 g, ServingSize 1 1 Serving (1114g), Sodium 5482.662 mg, Sugar 445.950310000572 g, TransFat 9.60695600000001 g
SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
CRAB & SHRIMP STUFFED SOLE
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 184mg cholesterol, Sodium 728mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM
Steps:
- Preheat the oven for 350 degrees F.
- To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
- Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
- To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
- To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
- Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
- Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
- Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.
CRAB STUFFED SHRIMP
Make and share this Crab Stuffed Shrimp recipe from Food.com.
Provided by CoolMonday
Categories Crab
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- Peel and devein shrimp.
- slit shrimp down the center to open butterfly style.
- melt 2 tablespoons butter in a skillet.
- cook mushrooms, stirring constantly until liquid evaporates, cool.
- place crab in large mixing bowl.
- Add mushrooms, egg, scallions, parsley, sherry, oregano, salt, pepper, crumbs, and enough cream to bind mixture.
- fill the open part of each shrimp with a heaping portion of crab mixture.
- arrange shrimp, stuffed side up, in a baking dish.
- sprinkle with cheese and remaining butter, melted.
- bake 15 minutes.
Nutrition Facts : Calories 379.5, Fat 25.4, SaturatedFat 15.3, Cholesterol 139.4, Sodium 649, Carbohydrate 11.4, Fiber 0.8, Sugar 1.6, Protein 15.9
THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)
I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!
Provided by Redneck Epicurean
Categories Crab
Time 1h
Yield 5 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE SHRIMP:.
- Preheat the oven to 350°F.
- Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
- Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
- Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
- WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
- Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
- To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.
Nutrition Facts : Calories 924.2, Fat 80.6, SaturatedFat 38.8, Cholesterol 328.5, Sodium 1709.7, Carbohydrate 16.3, Fiber 2.1, Sugar 2.4, Protein 32.9
CRAB-STUFFED SHRIMP
Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
- In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
- In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
- In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.
Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g
CRAB STUFFED SHRIMP WITH BUTTER AND WHITE WINE RECIPE
Provided by Texaschef11
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large skillet over medium heat, add the red pepper, onion, celery and parsley and saute for two minutes. Stir in the crabmeat, paprika, salt, pepper and breadcrumbs then remove from heat. Allow mixture to cool completely. Meanwhile split the shrimp right side up, carefully leaving a pocket and so the shrimp tails stand up. (Do not cut through the shrimp.) Spray a large baking dish with nonstick cooking spray, preheat oven to 350 degrees F. Stuff the pockets on the shrimp with the crab mixture and place in the baking dish tails standing up. Place dish in preheated oven and bake for 15-20 minutes or until shrimp is opaque and top is lightly browned. To make the butter wine sauce, place the butter, wine, and seafood stock in a medium saucepan and bring to a simmer. Whisk in the cornstarch, a pinch at a time so that it does not clump. Stir continuously until all is incorporated and allow to simmer until reduced by one third and slightly thickened. To serve, place shrimp on serving dish with a bed of spring mix. Drizzle with the sauce and garnish with chopped parsley.
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