| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Eggs, Vegetables, Dairy | Cajun | Seafood, Shrimp | 4 | Servings |
INGREDIENTS
| 2 | lb | Lump crabmeat, picked over twice |
| 1 | sm | Red bell pepper, seeded/finely diced |
| 1 | sm | Green bell pepper, seeded/finely diced |
| 1 | sm | Red onion, finely chopped |
| 1/2 | c | Parsley leaves, chopped |
| 2 | Lemons, juiced | |
| 1/4 | ts | Hot sauce |
| 3/4 | ts | Worcestershire sauce |
| 3/4 | tb | Cajun seasoning, * see directions |
| 2 | md | Eggs, slightly beaten |
| 1/4 | c | Mayonnaise |
| 2 | tb | Vegetable oil |
| 1/2 | c | Cracker crumbs (or more) |
| 1/4 | c | Olive oil |
| 2 | md | Red onions, finely minced |
| 5 | Stalks celery, finely minced | |
| 1 | ts | Fresh garlic, finely minced |
| 1 | ts | Salt |
| 1 | tb | Black pepper, freshly ground |
| 2 | ts | Red pepper flakes |
| 1 1/2 | ts | Dry mustard |
| 1 | ts | Hot pepper sauce |
| 4 | c | Red wine vinegar |
| 3 | c | Water |
| 1/2 | c | Fresh lemon juice |
| 2 | tb | Dijon justard |
| 1/4 | c | Worcestershire sauce |
| 3 | tb | Fresh parsley leaves, finely chopped |
| 2 1/2 | tb | Fresh thyme leaves |
| 1 | c | Tomato paste |
| 3/4 | c | Dark brown sugar |
| 12 | lg | Shrimp, peeled & deveined, tail left on |
| 12 | Strips bacon, fat rendered but still soft | |
| 1 | qt | Vegetable oil, (for frying) |
| 1 | c | Whole milk |
| 2 | md | Eggs, beaten |
| 1 | c | Cracker crumbs [mebbe cornmeal-rael] |
| Green onions, chopped | ||
| Lemon wedges | ||
| 1 1/8 | ts | Salt |
| 3/4 | ts | Paprika |
| 1/2 | ts | White pepper |
| 1/4 | ts | Onion pwdr |
| 1/4 | ts | Garlic pwdr |
| 1/4 | ts | Cayenne (+) |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Dried thyme leaves |
| 1/8 | ts | Dried basil leaves |
INSTRUCTIONS
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 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. Posted to CHILE-HEADS DIGEST V3 #172 Recipe by: Exc.Chef Frank Lee, Slightly North of Broad, Charleston,SC From: VoodooChile <rael@ebicom.net> Date: Fri, 29 Nov 1996 10:10:59 -0600
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