Shrimp Stuffed With Deviled Crab
Serves 6
Recipe By: Elizabeth Terry
Published in: Savannah Seasons
2 pounds large 21-25 count shrimp -- peeled and deveined, split
along the center and flattened
1 pounds blue crab
4 tablespoons butter (2 ounces)
1 tablespoons of green onion
1 tablespoons green bell pepper
1 tablespoons of celery heart
1/4 cup chicken broth
1 teaspoons corn starch
1 tablespoons dijon mustard
1 tablespoons red wine vinegar
1 teaspoons hot chili sauce
1 teaspoons Worcestershire sauce
1/2 cup bread crumbs
4 tablespoons butter
1 teaspoons chili sauce
Place the green onion, green bell pepper, celery heart and parsley in
the bowl of a food processor and process until well minced. In a
small saucepan over medium heat, melt the butter and saute the minced
vegetables for 2 minutes. Whisk the chicken broth and cornstarch
together in a small bowl and then whisk into the vegetables. Add the
mustard, vinegar, hot chili sauce and Worcestershire sauce and whisk
to combine the ingredients. Bring the sauce to a boil and cook for 1
minute while whisking. Remove from the fire and cool. Stir in the
crabmeat and refrigerate.
Preheat the broiler.
Lay the shrimp on a buttered broiler pan and stuff 1-teaspoon full of
crab stuffing onto each shrimp. Sprinkle with breadcrumbs. Melt the
butter and chili sauce together and drizzle over the shrimp. Broil
about 4 minutes until the shrimp are cooked through. The stuffed
shrimp may also be cooked in a preheated oven on the top rack for
about 5 minutes until cooked through.
Chef Elizabeth Terry
http://www.terrypogue.com/Terry
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/