Recipe Swap

Stuffed Shrimp

posted in seafood [more from this topic] anonymously on Sunday, December 26th 2010 at 12:14 PM.

Ingredients

  • Here is another dish I don’t have written down. I have worked with many chefs who know what they do by heart and don’t write down recipes. I have had chefs 1 1/2 hours before service tell me to make up a new side dish. Talk about a challenge. I got use to their quirks and adjusted, mostly.
  • I hope you can adjust this recipe, it is really very good and different. I tried to do it justice in my directions.
  • 12 Jumbo Shrimp Cleaned, de- veined and shell removed except for the end of the tails.
  • 1/2 a 9 inch iron skillet of your best cornbread . I use half a diced, sauteed onion, A couple of pulverized stalks of celery (in a food processor) , 1 tsp of ground sage (or more if you like), 1/2 tsp cayenne ( more or less if you like), some regular bread crumbs can add extra flavor or any other bread you have left over, don’t use leftover biscuits (THEY DON’T WORK). Salt and pepper if needed.
  • Put all ingredients in bowl. Use enough Chicken Stock to get bread moist. Mix very carefully, don’t over mix. (you don’t want it gummy). I think also too much water in the dressing could be a problem when frying.

 Panko bread crumbs can be used for a coating, if you prefer.

Directions

  1. Take one shrimp and mold some of the mixture ( make it nice and round, kinda like a turkey leg) into the split on the back of the shrimp where you DE-veined it put aside, do this to all the shrimp.Make sure dressing is molded to the shrimp very well.
  2. Make an egg wash (egg, milk mixed well) and some flour for dredging, you can leave the flour plain or add some salt, pepper and paprika for some added color when frying. You can dredge them twice if you like more crust.
  3. Dip shrimp in egg wash and dredge in flour, fry at 350 degrees until brown or done. Don’t put too many shrimp in frying oil you don’t want to boil them in oil you want them crisp and brown not falling apart.
  4. I don’t use a dip with these shrimp. If you want to dip them or sauce them make a spicy mayo or a Cajun catchup, chipolte BBQ sauce,cocktail sauce, remoulade or maybe a creole sauce. I like them plain.

 

tagged: but dont over cook. i sauce to dip these in should be on the spicy side., what you are trying to make here is a spicy cornbread dressing on the end of a large shrimp. it should be about the size of a 50 cent piece in diameter and fried crisp. you want the stuffing and shrimp cooked

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