Yield: 4 Servings
|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|
|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 tablespoon||Black pepper, freshly ground|
|2 teaspoons||Red pepper flakes|
|1½ teaspoon||Dry mustard|
|1 teaspoon||Hot pepper sauce|
|4 cups||Red wine vinegar|
|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|
|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|
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