Stuffed barbecued shrimp

4 Servings

Ingredients

Quantity Ingredient
2 pounds Lump crabmeat, picked over twice
1 small Red bell pepper, seeded/finely diced
1 small Green bell pepper, seeded/finely diced
1 small Red onion, finely chopped
½ cup Parsley leaves, chopped
2 Lemons, juiced
¼ teaspoon Hot sauce
¾ teaspoon Worcestershire sauce
¾ tablespoon Cajun seasoning, * see directions
2 mediums Eggs, slightly beaten
¼ cup Mayonnaise
2 tablespoons Vegetable oil
½ cup Cracker crumbs (or more)
¼ cup Olive oil
2 mediums 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 teaspoons Red pepper flakes
1½ teaspoon Dry mustard
1 teaspoon Hot pepper sauce
4 cups Red wine vinegar
3 cups Water
½ cup Fresh lemon juice
2 tablespoons Dijon justard
¼ cup Worcestershire sauce
3 tablespoons Fresh parsley leaves, finely chopped
2½ tablespoon Fresh thyme leaves
1 cup Tomato paste
¾ cup Dark brown sugar
12 larges Shrimp, peeled & deveined, tail left on
12 Strips bacon, fat rendered but still soft
1 quart Vegetable oil, (for frying)
1 cup Whole milk
2 mediums Eggs, beaten
1 cup Cracker crumbs [mebbe cornmeal-rael]
Green onions, chopped
Lemon wedges
1⅛ teaspoon Salt
¾ teaspoon Paprika
½ teaspoon White pepper
¼ teaspoon Onion pwdr
¼ teaspoon Garlic pwdr
¼ teaspoon Cayenne (+)
¼ teaspoon Black pepper
¼ teaspoon Dried thyme leaves
⅛ teaspoon Dried basil leaves

Directions

CRABMEAT STUFFING

SEAFOOD Q

SHRIMP

RAEL'S CAJUN SEASONING

*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 ¼. Stir in remaining ingredients. Bring to boil; reduce by ½ (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.

Posted to CHILE-HEADS DIGEST V3 #172 Recipe by: Exc.Chef Frank Lee, Slightly North of Broad, Charleston,SC From: VoodooChile <rael@...>

Date: Fri, 29 Nov 1996 10:10:59 -0600

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