Crawfish Stuffed Shrimp

Crawfish Stuffed Shrimp

Crawfish Stuffed Shrimp
Stuffed shrimp can make a great appetizer or a satisfying entree. Enjoy a plate of these mouth-watering gems.
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Makes:
4 servings

Ingredients
1 red, 1 yellow and 1 green bell pepper, rough chop
4 stalks celery and 1 yellow onion, rough chop
1 lb. crawfish tail meat
1/2 cup mayonnaise
1/2 cup each cracker and Japanese breadcrumbs
16 to 20 large shrimp, peeled, deveined and fantailed
2 oz. whole butter
1/2 tsp. each shallot and garlic, minced
1 pinch saffron threads
1 tbsp. sherry
1 cup heavy cream
8 to 10 whole crawfish tails

Methods/steps
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 sauté pan. Add shallot, garlic and saffron; sauté 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.

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