RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3944
| View Recipe |
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| Recipe Name: |
Death-Defying Stuffed Shrimp with Tasso Ham and Crab - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$6.65
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons oil, olive
1 to taste salt and pepper
2 Pounds shrimp, 16-20 (xx-large) peeled with tails on
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Directions:
Heat oil in a skillet over medium heat. Sauté the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sautéed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crabmeat and remaining parsley. Season with salt and pepper.
Preheat oven to 400 degrees. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and de-vein. Spoon 2 tablespoons into the cavity of the shrimp; fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes.
Serve on bed of greens with Roasted Tomato Aïoli. |
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| Nutrition per Serving: |
| Calories: |
525 |
Total Carbs: |
8.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
443.3 |
Fat: |
18.9 |
Protein: |
70.89 |
| Fiber: |
1.98 |
Sodium: |
598.50 |
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