STUFFED SHRIMP Order our COOBBOOK here cindysgiftstore/products/cindys-louisiana-home-cooking-vol-2 Ingredients 18-24 jumbo shrimp, peeled but with tail tip intact, deveined and butterflied 1/2 cup bread crumbs for coating 1/2 pound of lump crabmeat 1 sleeve of crushed Ritz crackers (about 1 cup) 1/2 teaspoon of Old Bay seasoning 1/4 to 1/2 teaspoon of Cajun seasoning & or Creole seasoning, to taste Pinch of kosher salt 1/4 teaspoon of freshly cracked black pepper, or to taste 1 teaspoon of chopped fresh parsley 1/2 cup (1 stick) of butter, melted Additional melted butter, to drizzle, optional Instructions Preheat oven to 375 degrees F. Spray a large sheet pan with non stick cooking spray and set aside. Peel and devein the shrimp, leaving the very tale tip intact. Butterfly the shrimp. Rinse and drain well. Pick through the crabmeat to remove any cartilage or stray shell; set aside. Place the shrimp on the baking sheet. Mix together the crushed crackers, Creole seasoning or Cajun seasoning, salt, pepper and parsley. Stir in the melted butter and mix until well combined. Add the crabmeat and lightly toss. Using approximately one tablespoon measure for each shrimp, form the stuffing into small oblong shaped bullets and press firmly into the butterflied shrimp. Coat with bread crumbs. Bake at 375 degrees F for 20 minutes or until golden brown.
Posted on: Thu, 08 Jan 2015 01:58:44 +0000
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