| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Eggs, Vegetables, Dairy | Cajun | Seafood, Shrimp | 4 | Servings |
INGREDIENTS
| 2 | lb | Lump crabmeat, picked over |
| twice | ||
| 1 | Red bell pepper | |
| seeded/finely diced | ||
| 1 | Green bell pepper | |
| seeded/finely diced | ||
| 1 | Red onion, finely chopped | |
| 1/2 | c | Parsley leaves, chopped |
| 2 | Lemons, juiced | |
| 1/4 | t | Hot sauce |
| 3/4 | t | Worcestershire sauce |
| 3/4 | T | Cajun seasoning, * see |
| directions | ||
| 2 | Eggs, slightly beaten | |
| 1/4 | c | Mayonnaise |
| 2 | T | Vegetable oil |
| 1/2 | c | Cracker crumbs, or more |
| 1/4 | c | Olive oil |
| 2 | Red onions, finely minced | |
| 5 | Stalks celery, finely minced | |
| 1 | t | Fresh garlic, finely minced |
| 1 | t | Salt |
| 1 | T | Black pepper, freshly ground |
| 2 | t | Red pepper flakes |
| 1 1/2 | t | Dry mustard |
| 1 | t | Hot pepper sauce |
| 4 | c | Red wine vinegar |
| 3 | c | Water |
| 1/2 | c | Fresh lemon juice |
| 2 | T | Dijon justard |
| 1/4 | c | Worcestershire sauce |
| 3 | T | Fresh parsley leaves, finely |
| chopped | ||
| 2 1/2 | T | Fresh thyme leaves |
| 1 | c | Tomato paste |
| 3/4 | c | Dark brown sugar |
| 12 | 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 | Eggs, beaten | |
| 1 | c | Cracker crumbs [mebbe |
| cornmeal-rael] | ||
| Green onions, chopped | ||
| Lemon wedges | ||
| 1 1/8 | t | Salt |
| 3/4 | t | Paprika |
| 1/2 | t | White pepper |
| 1/4 | t | Onion pwdr |
| 1/4 | t | Garlic pwdr |
| 1/4 | t | Cayenne, + |
| 1/4 | t | Black pepper |
| 1/4 | t | Dried thyme leaves |
| 1/8 | t | Dried basil leaves |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2714
Calories From Fat: 2216
Total Fat: 250.6g
Cholesterol: 198.8mg
Sodium: 2580.6mg
Potassium: 1723.5mg
Carbohydrates: 79.5g
Fiber: 8.9g
Sugar: 58.5g
Protein: 17.8g