Lady And Sons Crab Stuffed Shrimp Recipes

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

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.

STUFFED SHRIMP

Steps:

• Preheat the oven to 400°F and have ready a rimmed baking sheet lined with either parchment paper or aluminum foil.
• Pat the shrimp dry with a paper towel. Then, working with one shrimp at a time, lay it back-side down (a.k.a. leg-side up). Use a paring knife to make a small incision down the shrimp, from the start of the tail, cutting toward the head of the shrimp. Continue doing this until the shrimp is butterflied and can lay flat. Do your best not to cut all the way through the body of the shrimp.
• Transfer the shrimp to a large bowl, drizzle with oil, sprinkle evenly with the salt and pepper, and very gently toss to coat. Transfer to the baking sheet and set aside.
• In a medium-sized mixing bowl, combine the crab, parmesan cheese, plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay seasoning, lemon zest, and juice. Gently, fold the mixture together until well combined.
• Add tablespoon-sized spoonfuls of the crab mixture on top of each shrimp, and bring up the tail, tucking it gently into the stuffing.
• Bake for about 16-20 minutes, or until the shrimp are completely opaque and pink in color. Allow to cool slightly, serve and enjoy!

THE LADY & SONS CRAB STEW

Steps:

• Heat the butter in a large saucepan over medium heat. Add the flour, stirring to blend it in, then add the garlic. Gradually add the cream and half-and-half, stirring constantly. Add the bouillon cubes and stir well. As the mixture begins to thicken, add the crabmeat, then the sherry and pepper. If the stew seems too thick, thin it with clam juice, which will also add a lot of flavor. Serve in a mug, garnished with grated Parmesan and snipped chives.