Serves: 6
Conversion Chart: Here >>
Chef's Notes: Tips:
You'll end up with a lot of stuffing, but this dish is all about overstuffing the shrimp. The olive oil— drenched bread crumbs almost melt into a crust.
Ingredients:
2 tablespoons butter
2 shallots, minced
1 clove garlic, minced
1 stalk celery, minced
2 tablespoons flour
1/2 pound medium Louisiana or wild American shrimp, peeled and chopped
1/2 pound crabmeat, picked over
1 green onion, chopped
1/2 cup Basic Shrimp Stock
1/2 cup fresh bread crumbs
1 teaspoon sambal chili paste
Salt
Freshly ground black pepper
1/2 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
Leaves from 1 sprig fresh thyme
18 jumbo Louisiana or wild American shrimp, peeled, heads and tails left on
Basic Shrimp Stock: Here >>
Procedure:
1. Preheat the oven to 425". Melt the butter in a medium skillet over medium-high heat. Add the shallots, garlic, and celery and cook, stirring often, until the vegetables are soft, about 5 minutes.
2. Sprinkle the flour into the skillet and stir until mixed into the vegetables. Add the chopped medium shrimp,
crabmeat, and green onions. Slowly add the Shrimp Stock, stirring until sauce thickens; remove from heat.
Add the fresh bread crumbs and chili paste; season with salt and pepper. Set aside.
3. Mix together the dried bread crumbs, Parmesan, olive oil, and thyme in a small bowl. Using a paring
knife, butterfly the jumbo shrimp by making a deep incision through the shell and down the back of each
shrimp. Remove the vein and take care to keep the heads and tails intact. Season with salt and pepper and
place back side up on a cookie sheet.
4. Generously stuff each jumbo shrimp with the shrimp mixture and top with bread crumbs. Bake until
golden, 12-15 minutes.
Book: My New Orleans: The Cookbook
Book Author: John Besh
Publisher: Andrew McMeel Publishing
Original Photograph By: Ditte Isager/EdgeReps
Photograph Retouched By: Recipe Spy
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