Stuffed shrimp dnsr31a
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| ½ | cup | Crabmeat, flaked |
| 1 | tablespoon | Onion, minced |
| 1 | teaspoon | Parsley, finely chopped |
| ¼ | cup | Bread Crumbs |
| 1 | each | Egg, beaten |
| 1 | x | Salt & pepper to taste |
| 1 | x | Oil for deep frying |
Directions
Remove heads and peel shrimp. Butterfly tails by making an incision along back side, cutting almost but not quite through to underside. Spread shrimp flat.
Season with salt and pepper. Combine crabmeat, onion, parsley, bread crumbs and egg. Season with salt and pepper. Mix well. Press 1 Tablespoon of mixture into shrimp. Coat with bread crumbs. Fry in hot oil until golden brown. From "Jambalaya, Crawfish Pie, File Gumbo: Creole Cuisine" formatted by Mary Dishongh Bowles.
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