| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Italian | Apps, Chiles in g, Sausage, Shrimp | 2 | Servings |
INGREDIENTS
| 1 | ts | Salt |
| 1 | ts | Paprika |
| 1/2 | ts | White pepper |
| 3/4 | ts | Dry mustard |
| 3/4 | ts | Dried basil |
| 3/4 | ts | Onion powder |
| 1/2 | ts | Garlic powder |
| 3/4 | ts | Dried thyme |
| 1/2 | ts | Dried sage |
| 1/2 | ts | Dried oregano (or less, to 1/8 tsp) |
| 1 | ts | Dried chile powder (your preference) |
| 12 | lg | Shrimp, peeled (except tails, if desired), deveined, butterflied, *see note below |
| 1 | ts | Olive oil (or canola…your preference) |
| 1/4 | c | Bread crumbs (up to 1/3 cup) |
| 2 | tb | Unsalted butter, in all (+ 2 tsp), room temp is best |
| 2/3 | c | Onions, chopped |
| 1/3 | c | Bell pepper (I used red..use what ya like), chopped |
| 1/3 | c | Celery, chopped |
| 1/3 | c | Carrot, grated |
| 2 | Serrano chiles (or to taste), chopped | |
| 1 | ts | Fresh garlic (less if not a garlic fan), mashed/minced |
| 1 | Fresh hot Italian sausage, cooked, *see note below | |
| 1 | c | Seafood stock (from SAVED shrimp shells) |
| Vegetable oil/cooking spray/whatever | ||
| 1 | c | Heavy cream |
| 1/2 | c | Tomato puree OR |
| 1/2 | c | Red pepper coulis (if you're the industrious sort…) |
INSTRUCTIONS
SEASONING MIX SHRIMP SAUCE (*SEE BELOW NOTE 1: I used some 21/25 tiger shrimp for this. I would NOT recommend using any smaller sized shrimp. Would have preferred to use 16/20-sized shrimp, but alas, 'twernt none to be had. NOTE 2: used a fresh hot/spicy Italian sausage (well, freshly-made at the grocery) to which I took out of the casing and pre-cooked in a saute pan until well done. Crumble it up as it cooks as finely as possible. Keep both the fat and the sausage in a container, refrigerated, until ready for use. Amout of cooked sausage used in the recipe was approximately 1/2 cup. Peel the shrimp, except for the tail end (if desired; I peeled the entire shrimp). Make shrimp stock from the shells and any vegetable trimmings you accumulate as you mise/prep the recipe. Devein and butterfly the shrimp. Place in a small non-metalic bowl and reserve. Preheat oven to 400-degrees F. Combine the seasoning mix ingredients in a small bowl. Mix together well. Sprinkle about 2 teaspoons of the seasoning mix onto the butterflied shrimp. Pour the olive oil over the shrimp. Rub in gently with your hands until shrimp are well seasoned/coated. Melt half the butter in a saute pan over high heat. Once butter melts and is hot (do NOT allow butter to brown), add the onions, bell pepper, celery, carrots, and chiles along with 2 teaspoons of the seasoning mix. Saute, stirring occasionally, for about 1 minute; reduce heat to medium-high and continue sauteeing vegetables for another 3 minutes. Add the garlic and the pre-cooked sausage; stir in well. Saute for 5 minutes. Mixture will begin to dry out and stick. This is good. Do not worry. Add 1/3 cup of the shrimp stock to the saute pan and stir, scraping the bottom of the skillet well. Continue cooking, stirring occasionally, for approximately 8 minutes. Again, mixture will begin to dry out which is just groovy. Reduce heat to medium. Add another 1/3 cup of the shrimp stock and the remaining butter to the pan. Stir well. Add the remaining seasoning mix; stir well. Allow to cook for approximately 5 (+) minutes, stirring occasionally. Remove pan from heat. Stir in breadcrumbs and mix well. Set aside 1 tablespoon of the stuffing mixture for the sauce. Grease a baking sheet with your preferred means of lubrication. Place the continued in part 2
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