Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lump crabmeat, picked over twice |
| 1 small | Red bell pepper, seeded/finely diced |
| 1 small | Green bell pepper, seeded/finely diced |
| 1 small | Red onion, finely chopped |
| ½ cup | Parsley leaves, chopped |
| 2 \N | Lemons, juiced |
| ¼ teaspoon | Hot sauce |
| ¾ teaspoon | Worcestershire sauce |
| ¾ tablespoon | Cajun seasoning, * see directions |
| 2 mediums | Eggs, slightly beaten |
| ¼ cup | Mayonnaise |
| 2 tablespoons | Vegetable oil |
| ½ cup | Cracker crumbs (or more) |
| ¼ cup | Olive oil |
| 2 mediums | Red onions, finely minced |
| 5 \N | Stalks celery, finely minced |
| 1 teaspoon | Fresh garlic, finely minced |
| 1 teaspoon | Salt |
| 1 tablespoon | Black pepper, freshly ground |
| 2 teaspoons | Red pepper flakes |
| 1½ teaspoon | Dry mustard |
| 1 teaspoon | Hot pepper sauce |
| 4 cups | Red wine vinegar |
| 3 cups | Water |
| ½ cup | Fresh lemon juice |
| 2 tablespoons | Dijon justard |
| ¼ cup | Worcestershire sauce |
| 3 tablespoons | Fresh parsley leaves, finely chopped |
| 2½ tablespoon | Fresh thyme leaves |
| 1 cup | Tomato paste |
| ¾ cup | Dark brown sugar |
| 12 larges | Shrimp, peeled & deveined, tail left on |
| 12 \N | Strips bacon, fat rendered but still soft |
| 1 quart | Vegetable oil, (for frying) |
| 1 cup | Whole milk |
| 2 mediums | Eggs, beaten |
| 1 cup | Cracker crumbs [mebbe cornmeal-rael] |
| \N \N | Green onions, chopped |
| \N \N | Lemon wedges |
| 1⅛ teaspoon | Salt |
| ¾ teaspoon | Paprika |
| ½ teaspoon | White pepper |
| ¼ teaspoon | Onion pwdr |
| ¼ teaspoon | Garlic pwdr |
| ¼ teaspoon | Cayenne (+) |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | Dried thyme leaves |
| ⅛ teaspoon | Dried basil leaves |
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 ¼. Stir in remaining ingredients. Bring to boil; reduce by ½ (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@...>
Date: Fri, 29 Nov 1996 10:10:59 -0600