Crab Meat Stuffed Shrimp

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Sweet Daddy D's Stuffed Shrimp
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Course Main Dish
Cuisine Cajun, Creole
Servings
people
Ingredients
For the Stuffing
For the Sauce Meunière:
Course Main Dish
Cuisine Cajun, Creole
Servings
people
Ingredients
For the Stuffing
For the Sauce Meunière:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prep the Shrimp by peeling and rinsing each one. You can leave the tail shell on if you want but its not necessary. Take a paring knife and butterfly the shrimp by slicing 1/2 to 3/4 deep into the shrimp from from the head almost all the way to the tail. Clean out the vein and rinse again. Pat dry the shrimp with a paper towels. Place butterflied shrimp in a bowl and mix with 1 to 2 Tbs of creole seasoning. Set aside while you prepare the stuffing.
  2. Finely chop onions, green onions and celery and set aside.
  3. Preheat the oven to 375 degrees
To Make the Stuffing
  1. Melt butter in a sauté pan until foaming, then add the onions, green onions and celery and saute until just starting to soften.
  2. Add the garlic and saute until aromatic, about 1 or 3 minutes
  3. Add the dry white wine, increase heat so that it begins a heavy simmer. Continue to simmer until the wine has evaporated.
  4. Take off the heat and set aside until the onion mixture cools.
  5. In a bowl, place the crab meat and gently separate to make sure there are no shell pieces.
  6. Gently mix in the cooled onion mixture with the crab meat. Use your hands or a rubber spatula so you don't break up the crab meat.
  7. Add the mayonnaise, lemon juice, Worcestershire, hot sauce, egg and blend together gently.
  8. Add 1/2 to 3/4 cup of the bread crumbs and gently incorporate with the crab meat until well combined. At this point the stuffing should stick tighter and form into a ball when pressed with your hands. Add a little more breadcrumbs if needed to get the right consistency. You can always add more, but you can't take it out!
  9. Let the stuffing mixture sit for about 15 minutes while the flavors blend together.
Stuffing the Shrimp
  1. Prepare a shallow baking dish with non-stick spray or a light coating of vegetable oil.
  2. Place about 1 C of seasoned breadcrumbs in a shallow pan and set aside.
  3. Take a shrimp in one hand; in the other hand take about 2 Tbs of the stuffing and with your hands mold the stuffing around the shrimp from the head towards the tail, starting in the butterflied split you sliced in the back of the shrimp. Use more or less stuffing depending on the size of the shrimp. Form a ball around the shrimp and press together. Roll the the stuffed shrimp in the bread crumbs coating thoroughly and place in the baking dish. This should make about 18 stuffed shrimp.
  4. Place the shrimp in a 375 degree oven and bake for 20 to 25 minutes until starting to brown. Meanwhile, prepare the meuniere sauce
To Prepare the Sauce Meunière
  1. Melt the butter over med-high heat in the sauté pan until foaming. Add the green onions, parsley, Worcestershire Sauce, lemon juice and hot sauce and let simmer until slightly thickened. Taste for salt and pepper and add as needed.
  2. When the shrimp come out of the oven, spoon some sauce over each shrimp before serving.
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Sloppy Joes

Sweet Daddy D's Sloppy Joes
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Print Recipe
Servings Calories Per Serving
4-6People
    This Is What You Need
    Units:
    This Is What You Need
    Units:
      This Is What You Do
      1. Combine all wet ingredients together and set aside. Mix these together very well in case you end up not using all of this. You want to make sure that its proportional for all ingredients.
      2. Mix all dry ingredients together and set aside.
      3. Sauté onions and peppers in oil until clear; add garlic until aromatic.
      4. Crumble ground beef into the onions and sauté until just brown and then drain off excess fat.
      5. Add the dry ingredients into the beef and onions and mix together well.
      6. Now you will add the wet ingredients-starting off with about half. Mix this together very well before adding more. You may find that you don't need the entire 2 cups of wet ingredients to get the consistency you want. Set aside any that you have left over-you may decide to add more while its thickening.
      7. Keep on a low simmer until the mixture starts to thicken-about 10 minutes.
      8. Serve on hamburger buns or rolls.

      Classic Shrimp Creole

      Shrimp Creole on a plate with green onions and green beans
      Classic Shrimp Creole
      Votes: 1
      Rating: 5
      You:
      Rate this recipe!
      Print Recipe
      This is classic Creole fare-fresh shrimp simmered in a classic Creole Sauce. That's tomatoes smothered with the trinity of onions, bell peppers and celery in a little seafood stock and lots of creole herbs and spices. Served over rice, this is the ultimate Louisiana comfort food.
      Servings Prep Time
      12 Servings 35 Minutes
      Cook Time Calories per Serving
      90 Minutes 194
      Servings Prep Time
      12 Servings 35 Minutes
      Cook Time Calories per Serving
      90 Minutes 194
      Shrimp Creole on a plate with green onions and green beans
      Classic Shrimp Creole
      Votes: 1
      Rating: 5
      You:
      Rate this recipe!
      Print Recipe
      This is classic Creole fare-fresh shrimp simmered in a classic Creole Sauce. That's tomatoes smothered with the trinity of onions, bell peppers and celery in a little seafood stock and lots of creole herbs and spices. Served over rice, this is the ultimate Louisiana comfort food.
      Servings Prep Time
      12 Servings 35 Minutes
      Cook Time Calories per Serving
      90 Minutes 194
      Servings Prep Time
      12 Servings 35 Minutes
      Cook Time Calories per Serving
      90 Minutes 194
      Here's What You Need
      Herb and Spice Blend
      Here's What You Do
      1. Peel and rinse shrimp; pat dry; mix w/ 2 TBS creole seasoning; set aside. Crush tomatoes by hand and place in a strainer and set aside. Reserve liquid.
      2. In a heavy Dutch oven, heat butter over medium heat until bubbling; add veggies and sauté for about 20 minutes until starting to caramelize.
      3. Add the garlic and about half of the Herb and Spice Blend (not the bay leaves yet) and about 2/3 of the green onions. Mix well and sauté until aromatic - about 2 minutes.
      4. Mix in the AP flour and stir thoroughly. Cook about 2 to 3 minutes stirring constantly so it does not stick.
      5. Add the crushed tomatoes and tomato sauce and mix well. When it starts to simmer, add about half of the remaining Herb and Spice Blend, both bay leaves, the sugar and Worcestershire sauce. Mix well.
      6. Add in 2 TBS lemon juice, the lemon slices and one cup of the seafood stock (reserve the remaining stock). Mix well and bring back to a heavy simmer; lower the heat to a slight simmer and cook for 30 minutes uncovered, stirring often while it thickens.
      7. After 30 minutes, cover the dutch oven and continue to cook on low for another 30 minutes, stirring often so it does not stick. We are looking for a thick, smooth (but chunky) sauce, so remove the cover or leave the cover on, depending on how the thickening is coming along. If it gets too thick, add some of the reserved stock, if its not thick enough simmer with the cover off.
      8. At this point taste for seasoning. Add more if needed but remember that the shrimp will soak up a lot of the seasoning and salt so its fine if it seems over seasoned at this point. See Notes
      9. Increase the heat to med/high until just starting to simmer then add the shrimp. Mix well. Cover the dutch oven and cook for 5 minutes then turn off the heat and let sit for 5 more minutes, still covered.
      10. Remove the bay leaves and serve over rice sprinkled with green onions on top.
      Recipe Notes

      Most commercial creole seasoning contains salt, so keep that in mind when using it. This recipe was developed with salt free creole seasoning, so you may not need as much salt depending on your creole seasoning.

      If you are not ready to eat, before you put in the shrimp, let it sit in the pot covered. When you're ready to eat. turn up the heat and continue on to adding the shrimp.

      This can be refrigerate overnight, or even frozen to enjoy later. You can even freeze the sauce with out the shrimp, then add those fresh when you're ready to enjoy.

       

      Nutrition Facts
      Classic Shrimp Creole
      Amount Per Serving
      Calories 194 Calories from Fat 54
      % Daily Value*
      Total Fat 6g 9%
      Saturated Fat 3g 15%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 126mg 42%
      Sodium 485mg 20%
      Potassium 462mg 13%
      Total Carbohydrates 18g 6%
      Dietary Fiber 3g 12%
      Sugars 9g
      Protein 18g 36%
      Vitamin A 20%
      Vitamin C 55%
      Calcium 13%
      Iron 22%
      * Percent Daily Values are based on a 2000 calorie diet.