Lady And Sons Crab Stuffed Shrimp Recipes

THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)

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.

LADY AND SONS CRAB-STUFFED SHRIMP

Steps:

• Preheat oven to 350 °F.
• Melt 1 tablespoon butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add 4 1/2 teaspoons cream, mustard and cayenne pepper to sauteed vegetables, mix well.
• Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.
• 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 °F until bacon is crisp and shrimp are pink, about 15 to 20 minutes.
• To serve, arrange 6 shrimp on each plate on a bed of rice, if desired, or serve as an appetizer. Drizzle with Basil Cream Sauce.
• Basil Cream Sauce:
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat, add 1 teaspoon garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add 1/2 quart heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.
• Pesto:
• In a food processor, blend basil leaves, walnuts, 1 cup olive oil, 1 teaspoon garlic and Parmesan cheese until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.
• Yield: about 1 1/2 cups
• Roux:
• Melt 1 stick of butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.
• Yield: about 1 1/4 cups

CRAB STUFFED SHRIMP

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.