| 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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