Stuffed shrimp 01 pt 1

2 Servings

Ingredients

Quantity Ingredient
1 teaspoon Salt
1 teaspoon Paprika
½ teaspoon White pepper
¾ teaspoon Dry mustard
¾ teaspoon Dried basil
¾ teaspoon Onion powder
½ teaspoon Garlic powder
¾ teaspoon Dried thyme
½ teaspoon Dried sage
½ teaspoon Dried oregano (or less, to 1/8 tsp)
1 teaspoon Dried chile powder (your preference)
12 larges Shrimp, peeled (except tails, if desired), deveined, butterflied, *see note below
1 teaspoon Olive oil (or canola...your preference)
¼ cup Bread crumbs (up to 1/3 cup)
2 tablespoons Unsalted butter, in all (+ 2 tsp), room temp is best
⅔ cup Onions, chopped
⅓ cup Bell pepper (I used red..use what ya like), chopped
⅓ cup Celery, chopped
⅓ cup Carrot, grated
2 Serrano chiles (or to taste), chopped
1 teaspoon Fresh garlic (less if not a garlic fan), mashed/minced
1 Fresh hot Italian sausage, cooked, *see note below
1 cup Seafood stock (from SAVED shrimp shells)
Vegetable oil/cooking spray/whatever
1 cup Heavy cream
½ cup Tomato puree OR
½ cup Red pepper coulis (if you're the industrious sort...)

Directions

SEASONING MIX

SHRIMP

SAUCE (*SEE BELOW

NOTE 1: I used some 21/25 tiger shrimp for this. I would NOT recommend using any smaller sized shrimp. Would have preferred to use 16/20-sized shrimp, but alas, 'twernt none to be had.

NOTE 2: used a fresh hot/spicy Italian sausage (well, freshly-made at the grocery) to which I took out of the casing and pre-cooked in a saute pan until well done. Crumble it up as it cooks as finely as possible. Keep both the fat and the sausage in a container, refrigerated, until ready for use.

Amout of cooked sausage used in the recipe was approximately ½ cup.

Peel the shrimp, except for the tail end (if desired; I peeled the entire shrimp). Make shrimp stock from the shells and any vegetable trimmings you accumulate as you mise/prep the recipe.

Devein and butterfly the shrimp. Place in a small non-metalic bowl and reserve.

Preheat oven to 400-degrees F.

Combine the seasoning mix ingredients in a small bowl. Mix together well.

Sprinkle about 2 teaspoons of the seasoning mix onto the butterflied shrimp. Pour the olive oil over the shrimp. Rub in gently with your hands until shrimp are well seasoned/coated.

Melt half the butter in a saute pan over high heat. Once butter melts and is hot (do NOT allow butter to brown), add the onions, bell pepper, celery, carrots, and chiles along with 2 teaspoons of the seasoning mix. Saute, stirring occasionally, for about 1 minute; reduce heat to medium-high and continue sauteeing vegetables for another 3 minutes. Add the garlic and the pre-cooked sausage; stir in well. Saute for 5 minutes. Mixture will begin to dry out and stick. This is good. Do not worry.

Add ⅓ cup of the shrimp stock to the saute pan and stir, scraping the bottom of the skillet well. Continue cooking, stirring occasionally, for approximately 8 minutes. Again, mixture will begin to dry out which is just groovy.

Reduce heat to medium. Add another ⅓ cup of the shrimp stock and the remaining butter to the pan. Stir well. Add the remaining seasoning mix; stir well. Allow to cook for approximately 5 (+) minutes, stirring occasionally.

Remove pan from heat. Stir in breadcrumbs and mix well.

Set aside 1 tablespoon of the stuffing mixture for the sauce.

Grease a baking sheet with your preferred means of lubrication. Place the continued in part 2

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