Stuffed shrimp 01 pt 1
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | White pepper |
| ¾ | teaspoon | Dry mustard |
| ¾ | teaspoon | Dried basil |
| ¾ | teaspoon | Onion powder |
| ½ | teaspoon | Garlic powder |
| ¾ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried sage |
| ½ | teaspoon | Dried oregano (or less, to 1/8 tsp) |
| 1 | teaspoon | Dried chile powder (your preference) |
| 12 | larges | Shrimp, peeled (except tails, if desired), deveined, butterflied, *see note below |
| 1 | teaspoon | Olive oil (or canola...your preference) |
| ¼ | cup | Bread crumbs (up to 1/3 cup) |
| 2 | tablespoons | Unsalted butter, in all (+ 2 tsp), room temp is best |
| ⅔ | cup | Onions, chopped |
| ⅓ | cup | Bell pepper (I used red..use what ya like), chopped |
| ⅓ | cup | Celery, chopped |
| ⅓ | cup | Carrot, grated |
| 2 | Serrano chiles (or to taste), chopped | |
| 1 | teaspoon | Fresh garlic (less if not a garlic fan), mashed/minced |
| 1 | Fresh hot Italian sausage, cooked, *see note below | |
| 1 | cup | Seafood stock (from SAVED shrimp shells) |
| Vegetable oil/cooking spray/whatever | ||
| 1 | cup | Heavy cream |
| ½ | cup | Tomato puree OR |
| ½ | cup | Red pepper coulis (if you're the industrious sort...) |
Directions
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 ½ 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 ⅓ 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 ⅓ 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