Crawfish Stuffed Shrimp
Stuffed shrimp can make a great appetizer or a satisfying entree. Enjoy a plate of these mouth-watering gems.
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 4 celery stalk
- 1 onions, raw
- 1 pound(s) crawfish, tail meat
- 1/2 cup(s) mayo
- 1/2 cup(s) japanese style panko breadcrumbs
- 1/2 cup(s) bread crumbs, dry, grated, plain
- 20 raw large shrimp, tail off, peeled, & deveined
- 2 ounce(s) butter
- 1/2 teaspoon(s) shallots
- 1/2 teaspoon(s) minced garlic
- 1 pinch(es) saffron ribbons
- 1 tablespoon(s) sherry
- 1 cup(s) heavy cream
- 10 crawfish tails
Instructions
- Pulse in food processor peppers, celery and onion; put in bowl.
- Add tail meat to processor and pulse until ground.
- In bowl incorporate meat and half the pepper mixture.
- Add mayonnaise and cracker crumbs; mix.
- Form into balls; roll in breadcrumbs.
- Arrange shrimp on heatproof plate; place the tail mixture on fan.
- Pull fan down; secure with toothpick.
- Place in 350-degree oven for 10 minutes, until golden brown.
- Over low heat melt butter in saute pan.
- Add shallot, garlic and saffron; saute 30 seconds.
- Deglaze pan with sherry; add cream.
- Cook until sauce thickens; divide onto 4 plates.
- Arrange shrimp on top of sauce.
- Garnish with tail meat and parsley.
Nutrition
Calories: 3701.51kcalCarbohydrates: 138.25gProtein: 407.71gFat: 162.76gSaturated Fat: 49.28gCholesterol: 3336.53mgSodium: 7880.17mgFiber: 16.05gSugar: 12g
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