Crab Stuffing for Shrimp, Flounder...

Stuffing like no other

stuff away folks

Since I’m talking stuffing, I might as well bring back a favorite. A wonderful crab stuffing I use for flounder, lobster tails and shrimp and with a little addition of shrimp with the crabmeat, I use it for deviled crabs too. Heck, if ya feel like it, use it for wonderful croquettes or boulettes.

Shrimp this size costs a little more than the extra large size as they don’t have the luxury of spending their days idling leisurely away in the gulf waters. I suspect these big boys are busy avoiding the trawler’s nets.

I’m always surprised by folks not knowing what to do with shrimp of this size. Some suggest boiling - HA!, never boil shrimp this big. Grilling is good, great in fact, but nothing beats a good stuffing. This is how I do shrimp when the big ones start coming in on the boats. Jumbo shrimp size average 21 to 25 in count while extra jumbo runs about 18 per pound. Enjoy!

My Stuffed Shrimp

about 6 to 8 servings

40 jumbo shrimp, de-headed
1 stick butter or margarine
1 medium onion, finely chopped
1/2 large red bell pepper, finely chopped
1 1/4 cup finely chopped celery, divided
1 pound lump or claw crabmeat
3 eggs -beaten
4 slices stale bread, crust removed
3 green onions, thinly sliced
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground thyme
1 teaspoon black pepper
A few dashes of Tabasco sauce
1/2 teaspoon Worcestershire
1 teaspoon grain mustard
1 tablespoon melted butter
1/2 teaspoon season-all
3/4 cup cracker or breadcrumbs or Panko
2 tablespoons plain corn meal

Wash the shrimp under running water and remove shell leaving the tail on. Butterfly each shrimp by running a sharp knife down the backside to the tail. Lightly salt and pepper and place on a plate until ready to add stuffing. (Sometimes I marinate these in a little Creole seasoning and hot pepper sauce in the fridge for an hour. I think this makes them extra tasty.)

Add the stale bread to the eggs and let soak about 15 minutes.

Heat the butter in a large saucepan over medium low; add the onions, bell pepper and 1 cup of celery and sauté on low until soft. Stir in the crab meat and cook for 10 minutes reducing the heat to low.

Meanwhile, remove bread from the eggs, squeeze a bit and quickly mash with a fork into the sautéed vegetables until the bread is a mush. Stir in the green onions and the next 8 ingredients mixing well. Cook a couple more minutes. Remove from heat until cool enough to handle. Stir in remaining celery.

Mold 1 to 1 1/2 tablespoons of stuffing onto each butterflied shrimp.

Preheat oven to 350 degrees F. Place shrimp on a baking sheet in a single layer about half-inch apart. I used non-stick foil.

In a small bowl, combine the mustard with the melted butter and mix in the season-all, crumbs and cornmeal. Sprinkle the tops of each shrimp with this mixture.

Bake in the oven for 12 to 18 minutes or until the tails curl up and shrimp meat is bright white. Now watch closely towards the end of cooking as you don't want to mess up this kind of shrimp. Place under a broiler a couple of minutes to brown the top if desired after about 18 or 20 minutes. Again, don't overcook these please.

Serve with drawn butter and lemon wedges or over a rice dish of choice with a vegetable if desired.