CAJUN SPICY STUFFED SHRIMP cindyscreolekitchen I wish the world could taste these they are delicious. That is all carry on... 1 lb. Wild caught shrimp 20 count, jumbo, peeled, deveined, butterflied, tails-on 2 tablespoon butter 1 medium onion, finely chopped 1 medium green pepper, finely chopped 1/2 small fresh jalapeno pepper chopped fine seeds removed 3 tablespoon minced garlic 1/2 cup finely chopped fresh parsley leaves 1 1/2 pound fresh crab meat, shell and cartilage removed for this recipe I used blue crab meat 3/4 -1 cup bread crumb, reserve about 1/2 cup for finishing 1/2-1 cup mayonnaise or miracle whip 1 teaspoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice Cayenne pepper to taste 1 egg, lightly beaten 1 tablespoon Creole seasonings to taste 1 tablespoon Cajun seasonings to taste 1 tablespoon paprika 1/4 cup butter, melted Lemon wedges In a large skillet, melt 1 tablespoon of butter. Add the onions, jalapeno pepper, and green peppers and cook until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Mix bread crumbs, paprika, mayonnaise, mustard, Worcestershire, lemon juice, cayenne, egg and Creole seasonings and Cajun seasonings. Stir until well blended. Stir in vegetables and then gently fold in crab keeping the lumps as whole as possible. To butterfly shrimp: Split shrimp down the bottom center to tail, being careful not to cut through. Spread and flatten shrimp as much as possible. Mound each shrimp with about 2 scant tablespoons of the crab mixture. Sprinkle reserved bread crumbs over shrimp and sprinkle with more paprika. Drizzle all with melted butter. Bake at 350 for 20 to 30 minutes until lightly browned. Serve with a squeeze of lemon.
Posted on: Fri, 10 Oct 2014 05:32:33 +0000
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