Stuffed Shrimp 01 Pt 1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Italian | Apps, Chiles in g, Sausage, Shrimp | 2 | Servings |
INGREDIENTS
| 1 | t | Salt |
| 1 | t | Paprika |
| 1/2 | t | White pepper |
| 3/4 | t | Dry mustard |
| 3/4 | t | Dried basil |
| 3/4 | t | Onion powder |
| 1/2 | t | Garlic powder |
| 3/4 | t | Dried thyme |
| 1/2 | t | Dried sage |
| 1/2 | t | Dried oregano, or less to |
| 1/8 tsp | ||
| 1 | t | Dried chile powder, your |
| preference | ||
| 12 | Shrimp, peeled except | |
| tails if desired | ||
| deveined butterflied | ||
| *see | ||
| note below | ||
| 1 | t | Olive oil, or canola…your |
| preference | ||
| 1/4 | c | Bread crumbs, up to 1/3 cup |
| 2 | T | 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 | t | 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… | ||
| 4/5 | zed shrimp, but alas 'twernt none to be had. |
INSTRUCTIONS
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 2967
Calories From Fat: 2166
Total Fat: 244.6g
Cholesterol: 978.4mg
Sodium: 8334.9mg
Potassium: 482.6mg
Carbohydrates: 43.9g
Fiber: 4.2g
Sugar: 6.1g
Protein: 160.2g