Stuffed shrimp dnsr31a

Yield: 3 servings

Measure Ingredient
1 pounds Shrimp
½ cup Crabmeat, flaked
1 tablespoon Onion, minced
1 teaspoon Parsley, finely chopped
¼ cup Bread Crumbs
1 each Egg, beaten
1 x Salt & pepper to taste
1 x Oil for deep frying

Remove heads and peel shrimp. Butterfly tails by making an incision along back side, cutting almost but not quite through to underside. Spread shrimp flat.

Season with salt and pepper. Combine crabmeat, onion, parsley, bread crumbs and egg. Season with salt and pepper. Mix well. Press 1 Tablespoon of mixture into shrimp. Coat with bread crumbs. Fry in hot oil until golden brown. From "Jambalaya, Crawfish Pie, File Gumbo: Creole Cuisine" formatted by Mary Dishongh Bowles.

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