Side Pannel
Stuffed Shrimp 01 Pt 1
Ingredients List
- -------------------------------SEASONING MIX-------------------------------
- 1 ts Salt
- 1 ts Paprika
- 1/2 ts White pepper
- 3/4 ts Dry mustard
- 3/4 ts Dried basil
- 3/4 ts Onion powder
- 1/2 ts Garlic powder
- 3/4 ts Dried thyme
- 1/2 ts Dried sage
- 1/2 ts Dried oregano (or less, to
- -1/8 tsp)
- 1 ts Dried chile powder (your
- -preference)
Directions
SHRIMP
12 lg Shrimp, peeled (except
-tails, if desired),
-deveined, butterflied, *see
-note below
1 ts Olive oil (or canola...your
-preference)
1/4 c Bread crumbs (up to 1/3 cup)
2 tb Unsalted butter, in all (+ 2
-tsp), room temp is best
2/3 c Onions, chopped
1/3 c Bell pepper (I used red..use
-what ya like), chopped
1/3 c Celery, chopped
1/3 c Carrot, grated
2 Serrano chiles (or to
-taste), chopped
1 ts Fresh garlic (less if not a
-garlic fan), mashed/minced
1 Fresh hot Italian sausage,
-cooked, *see note below
1 c Seafood stock (from SAVED
-shrimp shells)
Vegetable oil/cooking
-spray/whatever
SAUCE (*SEE BELOW
1 c Heavy cream
1/2 c Tomato puree OR
1/2 c Red pepper coulis (if you're
-the industrious sort...)
NOTE 1: I used some 21/25 tiger shrimp for this. I would NOT recommend
using any smaller sized shrimp. Would have preferred to use 16/20-sized
shrimp, but alas, 'twernt none to be had.
NOTE 2: used a fresh hot/spicy Italian sausage (well, freshly-made at the
grocery) to which I took out of the casing and pre-cooked in a saute pan
until well done. Crumble it up as it cooks as finely as possible. Keep both
the fat and the sausage in a container, refrigerated, until ready for use.
Amout of cooked sausage used in the recipe was approximately 1/2 cup.
Peel the shrimp, except for the tail end (if desired; I peeled the entire
shrimp). Make shrimp stock from the shells and any vegetable trimmings you
accumulate as you mise/prep the recipe.
Devein and butterfly the shrimp. Place in a small non-metalic bowl and
reserve.
Preheat oven to 400-degrees F.
Combine the seasoning mix ingredients in a small bowl. Mix together well.
Sprinkle about 2 teaspoons of the seasoning mix onto the butterflied
shrimp. Pour the olive oil over the shrimp. Rub in gently with your hands
until shrimp are well seasoned/coated.
Melt half the butter in a saute pan over high heat. Once butter melts and
is hot (do NOT allow butter to brown), add the onions, bell pepper, celery,
carrots, and chiles along with 2 teaspoons of the seasoning mix. Saute,
stirring occasionally, for about 1 minute; reduce heat to medium-high and
continue sauteeing vegetables for another 3 minutes. Add the garlic and the
pre-cooked sausage; stir in well. Saute for 5 minutes. Mixture will begin
to dry out and stick. This is good. Do not worry.
Add 1/3 cup of the shrimp stock to the saute pan and stir, scraping the
bottom of the skillet well. Continue cooking, stirring occasionally, for
approximately 8 minutes. Again, mixture will begin to dry out which is just
groovy.
Reduce heat to medium. Add another 1/3 cup of the shrimp stock and the
remaining butter to the pan. Stir well. Add the remaining seasoning mix;
stir well. Allow to cook for approximately 5 (+) minutes, stirring
occasionally.
Remove pan from heat. Stir in breadcrumbs and mix well.
Set aside 1 tablespoon of the stuffing mixture for the sauce.
Grease a baking sheet with your preferred means of lubrication. Place the
continued in part 2
12 lg Shrimp, peeled (except
-tails, if desired),
-deveined, butterflied, *see
-note below
1 ts Olive oil (or canola...your
-preference)
1/4 c Bread crumbs (up to 1/3 cup)
2 tb Unsalted butter, in all (+ 2
-tsp), room temp is best
2/3 c Onions, chopped
1/3 c Bell pepper (I used red..use
-what ya like), chopped
1/3 c Celery, chopped
1/3 c Carrot, grated
2 Serrano chiles (or to
-taste), chopped
1 ts Fresh garlic (less if not a
-garlic fan), mashed/minced
1 Fresh hot Italian sausage,
-cooked, *see note below
1 c Seafood stock (from SAVED
-shrimp shells)
Vegetable oil/cooking
-spray/whatever
SAUCE (*SEE BELOW
1 c Heavy cream
1/2 c Tomato puree OR
1/2 c Red pepper coulis (if you're
-the industrious sort...)
NOTE 1: I used some 21/25 tiger shrimp for this. I would NOT recommend
using any smaller sized shrimp. Would have preferred to use 16/20-sized
shrimp, but alas, 'twernt none to be had.
NOTE 2: used a fresh hot/spicy Italian sausage (well, freshly-made at the
grocery) to which I took out of the casing and pre-cooked in a saute pan
until well done. Crumble it up as it cooks as finely as possible. Keep both
the fat and the sausage in a container, refrigerated, until ready for use.
Amout of cooked sausage used in the recipe was approximately 1/2 cup.
Peel the shrimp, except for the tail end (if desired; I peeled the entire
shrimp). Make shrimp stock from the shells and any vegetable trimmings you
accumulate as you mise/prep the recipe.
Devein and butterfly the shrimp. Place in a small non-metalic bowl and
reserve.
Preheat oven to 400-degrees F.
Combine the seasoning mix ingredients in a small bowl. Mix together well.
Sprinkle about 2 teaspoons of the seasoning mix onto the butterflied
shrimp. Pour the olive oil over the shrimp. Rub in gently with your hands
until shrimp are well seasoned/coated.
Melt half the butter in a saute pan over high heat. Once butter melts and
is hot (do NOT allow butter to brown), add the onions, bell pepper, celery,
carrots, and chiles along with 2 teaspoons of the seasoning mix. Saute,
stirring occasionally, for about 1 minute; reduce heat to medium-high and
continue sauteeing vegetables for another 3 minutes. Add the garlic and the
pre-cooked sausage; stir in well. Saute for 5 minutes. Mixture will begin
to dry out and stick. This is good. Do not worry.
Add 1/3 cup of the shrimp stock to the saute pan and stir, scraping the
bottom of the skillet well. Continue cooking, stirring occasionally, for
approximately 8 minutes. Again, mixture will begin to dry out which is just
groovy.
Reduce heat to medium. Add another 1/3 cup of the shrimp stock and the
remaining butter to the pan. Stir well. Add the remaining seasoning mix;
stir well. Allow to cook for approximately 5 (+) minutes, stirring
occasionally.
Remove pan from heat. Stir in breadcrumbs and mix well.
Set aside 1 tablespoon of the stuffing mixture for the sauce.
Grease a baking sheet with your preferred means of lubrication. Place the
continued in part 2
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
