| 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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