Stuffed barbecued shrimp

4 Servings

Ingredients

QuantityIngredient
2poundsLump crabmeat, picked over twice
1smallRed bell pepper, seeded/finely diced
1smallGreen bell pepper, seeded/finely diced
1smallRed onion, finely chopped
½cupParsley leaves, chopped
2Lemons, juiced
¼teaspoonHot sauce
¾teaspoonWorcestershire sauce
¾tablespoonCajun seasoning, * see directions
2mediumsEggs, slightly beaten
¼cupMayonnaise
2tablespoonsVegetable oil
½cupCracker crumbs (or more)
¼cupOlive oil
2mediumsRed onions, finely minced
5Stalks celery, finely minced
1teaspoonFresh garlic, finely minced
1teaspoonSalt
1tablespoonBlack pepper, freshly ground
2teaspoonsRed pepper flakes
teaspoonDry mustard
1teaspoonHot pepper sauce
4cupsRed wine vinegar
3cupsWater
½cupFresh lemon juice
2tablespoonsDijon justard
¼cupWorcestershire sauce
3tablespoonsFresh parsley leaves, finely chopped
tablespoonFresh thyme leaves
1cupTomato paste
¾cupDark brown sugar
12largesShrimp, peeled & deveined, tail left on
12Strips bacon, fat rendered but still soft
1quartVegetable oil, (for frying)
1cupWhole milk
2mediumsEggs, beaten
1cupCracker crumbs [mebbe cornmeal-rael]
Green onions, chopped
Lemon wedges
1⅛teaspoonSalt
¾teaspoonPaprika
½teaspoonWhite pepper
¼teaspoonOnion pwdr
¼teaspoonGarlic pwdr
¼teaspoonCayenne (+)
¼teaspoonBlack pepper
¼teaspoonDried thyme leaves
teaspoonDried basil leaves

Directions

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