Makes 10 stuffed shrimp.
YouTube instructional video is at the bottom.
What you’ll need
1 1/2- or 2-pounds large shrimp
1-pound blue crab puree or crab meat
Salted butter
1 large egg (Room temp)
Mayonnaise
Zatarain’s creole mustard
Plain bread crumbs
Italian bread crumbs
1 medium-sized lemon
Seasonings
Green onion
Celery
Green bell pepper
Garlic
Fresh parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Granulated onion
Granulated garlic
Red pepper flakes
Dried thyme
Tools you’ll need.
11 by 17-inch baking pan
Food processor (Optional)
Garlic press
Preparation of ingredients
Seasonings
Step 1- Chop 3 or 4 ounces in weight of green onion. Chop the ends to your green onion as well (Scallions)
Step 2- Rinse, celery, green bell pepper, fresh parsley and one medium-sized lemon with cold water. Once done chop 2 ribs celery, half of a green bell pepper, 1 ounce of fresh parsley until minced. Press 1 large clove of garlic with a garlic press. If you have smaller cloves of garlic, use 2 of them in place of the 1 large clove of garlic. Cut 1 lemon in half. Place all ingredients in separate container and place into fridge.
Shrimp
Step 3- Remove shrimp heads and peel 90% of the shell off of 10 large shrimp tails. Leave only the tail part of the shrimp shell on the 10 large shrimp tails. From there peel the entire shrimp shell from the rest of the shrimp tails leftover. Place the shrimp heads and shells into one bowl and place the shrimp tails into a separate bowl.
Step 4- Gently cut out the back of each large shrimp tail using a sharp serrated knife and remove the contents of the shrimp’s digestive tract. Add shrimp tails into a strainer and rinse with cold water.
Step 5- Place the shrimp tails into a medium-sized bowl and add 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1/2 or 1 teaspoon chef Paul’s seafood magic and squeeze half of a lemon. You only need about 1 teaspoon of the lemon juice from the lemon. Coat the seasonings onto the shrimp tails using your hands. Place into fridge for 2 to 4 hours or overnight.
Pureeing the shrimp tails
Note- You’re only going to puree the shrimp tails you removed the entire shrimp shell off. Do not add the 10 large shrimp tails with the shell of the shrimp tail on. Place those on the side as those will be used later.
Step 6-Add large shrimp tails into a food processor and pulse 15 minutes. If you don’t have a food processor chop the shrimp really fine with a large knife and place into fridge until ready to be cooked.
Shrimp stock
Preheat fire to medium heat.
Step 7- Add 6 cups water, 1/4 or 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s seafood magic, squeeze half of a lemon. (1 or 2 teaspoons lemon juice) and the shrimp heads and shells. Stir all ingredients together. Let simmer for 40 minutes.
Step 8- Add shrimp stock into a mesh strainer with a medium-sized bowl underneath it. Discard the shrimp heads and shells. Once done you should have 3 cups shrimp stock left over.
Making the shrimp and crabmeat filling
Preheat fire to medium heat.
Step 9- Add 4 tablespoons salted butter, 1/2 cup chopped green onion ends (Scallions), 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 1/3 cup of chopped green onions. Stir all ingredients together. Let sauté for 8 to 10 minutes stirring occasionally.
Step 10- Add pressed garlic, pureed shrimp tails, crab meat puree, 1 or 2 tablespoons mayonnaise, 1 or 2 teaspoons Zatarain’s creole mustard, 1/4 or 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon chef Paul’s seafood magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/4 teaspoon red pepper flakes, 1/4 or 1/2 teaspoon dried thyme, and 1 tablespoon freshly chopped parsley into a large saucepan. Stir all ingredients together. Cover with lid and let simmer for 2 to 3 minutes stirring occasionally.
Turn your fire off.
Step 11- Add 2/3 cup plain breadcrumbs and 2/3 cup shrimp stock. Stir all ingredients together. Let cool until the dressing is warm.
Step 12- Add 1 large egg beaten and stir all ingredients together until combined. Let cool completely.
Assembling the stuffed shrimp
Step 13- Sprinkle Italian breadcrumbs onto a large serving plate. Add 2.8 or 3 ounces in weight of the dressing on top of the breadcrumbs and press the dressing down onto the breadcrumbs. Add the large shrimp tail on top of the dressing and press down slightly.
Step 14- Wrap the dressing carefully around the large shrimp tail, leaving the end of the shrimp tail exposed.
Baking the stuffed shrimp
Step 15- Spread melted salted butter on top an 11 by 17-inch baking pan. Add the assembled stuffed shrimp into the baking pan. Dap melted butter and lightly sprinkle Italian breadcrumbs onto all sides of each stuffed shrimp.
Step 16- Place into a preheated 425-degree oven for 15 minutes. Once the baking time is complete, remove the stuffed shrimp from the oven. Let cool for 30 minutes to an hour before serving.
YouTube instructional video
