Thursday, January 23, 2014

Slimmed-down Stuffed Shrimp

I think this came from the San Antonio Express News.  This recipe makes 24 stuffed shrimp.  I cut the recipe in 1/2 and only stuffed 8 shrimp.  My shrimp were overstuffed, but we liked it that way. 

Printable Version
1 pound jumbo shrimp
1 tablespoon butter
1/2 cup finely shopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1/2 cup finely chopped green pepper--I only used the red pepper
2 cloves garlic, pressed or minced
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
1/4 cup light mayonnaise
1 egg, beaten
3/4 cup whole-wheat bread crumbs
1/2 pound lump crabmeat
Paprika, for garnish
Buy the shrimp raw and peel all but the very tail end off, which you leave on for decorative purposes. Then, cut through the backside, where the "mud vein" is, and rinse it off.
Continue cutting almost all the way through, until you get what looks like a butterfly. Flatten the shrimp and keep them chilled until you are ready to fill them. Melt the butter in a large nonstick skillet and add the celery, onion, and peppers. Saute' over medium to medium-high heat, adding water as needed to prevent burning, for 3 minutes. Add the garlic and cook another 3 minutes. Remove from the heat and add the parsley, lemon juice, mustard, pepper, mayonnaise and egg. Add the bread crumbs and combine thoroughly. Add the crabmeat and mix again. Heat oven to 375 degrees. Place the prepared shrimp, cPrintable Versionut side up on a baking sheet that has been sprayed with nonstick baking spray, and place a walnut-size mound of stuffing on top of each shrimp. Sprinkle with paprika. Bake for 10-12 minutes of until the shrimp are pink and the stuffing is hot.

No comments: