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| Stuffed Barbecued Shrimp Recipe |
Category: Seafood / Shrimp
Rating:
N/A
Servings: 4
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Ingredients
----CRABMEAT STUFFING----
2 lb lump crabmeat, picked over twice
1 small red bell pepper, seeded/finely dice; d
1 small green bell pepper, seeded/finely di; ced
1 small red onion, finely chopped
1/2 cup parsley leaves, chopped
2 lemons, juiced
1/4 teaspoon hot sauce
3/4 teaspoon worcestershire sauce
3/4 tablespoon cajun seasoning, * see directions
2 medium eggs, slightly beaten
1/4 cup mayonnaise
2 tablespoon vegetable oil
1/2 cup cracker crumbs (or more)
----SEAFOOD Q----
1/4 cup olive oil
2 medium red onions, finely minced
5 stalks celery, finely minced
1 teaspoon fresh garlic, finely minced
1 teaspoon salt
1 tablespoon black pepper, freshly ground
2 teaspoon red pepper flakes
1 1/2 teaspoon dry mustard
1 teaspoon hot pepper sauce
4 cup red wine vinegar
3 cup water
1/2 cup fresh lemon juice
2 tablespoon dijon justard
1/4 cup worcestershire sauce
3 tablespoon fresh parsley leaves, finely choppe; d
2 1/2 tablespoon fresh thyme leaves
1 cup tomato paste
3/4 cup dark brown sugar
----SHRIMP----
12 large shrimp, peeled & deveined, tail lef; t on
12 strips bacon, fat rendered but stil; l soft
1 quart vegetable oil, (for frying)
1 cup whole milk
2 medium eggs, beaten
1 cup cracker crumbs [mebbe cornmeal-rael; ]
1 green onions, chopped
1 lemon wedges
----RAEL'S CAJUN SEASONING----
1 1/8 teaspoon salt
3/4 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon onion pwdr
1/4 teaspoon garlic pwdr
1/4 teaspoon cayenne (+)
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried basil leaves
Cooking Directions:
*Rael's cajun seasoning: scale up in direct proportion; salt is variable.
FOR STUFFING: Combine all ingredients except cracker crumbs in nonreactive bowl; stir to combine. Gradually add cracker crumbs until ingredients bind [meaning, don't overmix - just until wetted/sticking]. Cover; reserve in refrigerator.
FOR THE "Q": Heat olive oil in large, nonreactive skillet over medium heat. Add onions, celery, and garlic; saute 3 min. Add salt, black pepper, red pepper flakes, dry mustard, and hot sauce; raise heat; saute 2 minutes. Add vinegar, water, and lemon juice; simmer until reduced by 1/4. Stir in remaining ingredients. Bring to boil; reduce by 1/2 (consistency should be thick).
FOR SHRIMP: Butterfly each shrimp; fil with 1 TBSP crab stuffing. Wrap strip of bacon around center; reserve in refrigerator 1 hour. Heat oil in deep fryer to 350-deg F. Warm seafood "Q"; reserve. Dip each shrimp in milk; dredge in flour; dip in eggs; roll in cracker crumbs; reserve. [do this as quickly as possible so as breading doesn't become "wet"] Fry shrimp until golden, abt. 5 minutes, or less; drain on paper towels.
To serve, mirror dinner plates with sefood "Q"; arrange 3 shrimp on each plate; garnish with chopped green onions and lemon wedges.
frm. Food Arts/Jun 96
NOTES : Can be scaled up in direct proportions.
seafood,shrimp
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