Recipes
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Stuffed Shrimp
Ingredients:
- 1 to 3 lbs jumbo shrimp peeled deveined and split down the
middle (not in half, cut like a butterfly) Note: If you've ever
used jumbo shrimp, then you know you don't get many per
pound, so estimate how many you think you will need and
double or triple the rest of the recipe to match. - Chunk:
- 1/2 cup green onions or leeks (again, leeks have a
stronger flavor) - 1/2 cup onion
- 1/2 cup celery hearts (center of celery)
- 1/2 cup green pepper
- 2 small potatoes peeled
- 4 cloves garlic minced or pressed
- 1/4 cup parsley finely chopped
- 1/4 tsp ground red pepper
- 1/4 tsp ground black pepper
- 1/2 tsp Zatarain's Creole Seasoning (if you use this, they
will be very, very spicey, so eliminate it if you can't handle
the heat!) - 1 egg slightly beaten with 1/4 cup milk
- Zatarain's Fish Fri
- 2 to 3 cups cooking oil
- Salt to taste (you can add before or after they are cooked)
Clean and prepare shrimp. Soak in water and ice until needed. If you've never
butterflied shrimp: Lay the cleaned and deveined shrimp flat on a cutting board.
With a sharp paring knife, cut about 2/3 of the way from the top to the tail. Don't
cut too deep, but cut deep enough to stuff. Set aside in iced-water.
In a large mixing bowl, add green onions, onions, celery, green pepper, garlic,
parsley, and potato. Stir up.
Set up the meat grinder. (The picture to the right is the type we have used in our
family for years. They have more modern ones that you can attach to blenders
and such.) Begin to grind the chunks of vegetables into another bowl. Pass any
large chunks through a second time. Remove the grinder from the table.
Mix garlic, parsley, red and black pepper, and Creole seasoning into the mixture of
vegetables. Mix thoroughly. You can add salt to taste now or later after they have
been cooked.
Remove the shrimp from the iced-water. Pat dry. Lay flat on a cutting board. Take
about a tablespoon of mixture and put in butterfly cut, fold shrimp closed. Repeat
until all the shrimp are stuffed. Carefully, dip shrimp into milk and egg mixture. Dip
into fish fri. Set on platter. Repeat until all the shrimp are coated. You can double
dip shrimp, but you may need more milk and egg mixture.
Heat oil into deep (2 to 4 inch) iron skillet, medium-high heat. Test. Carefully drop
shrimp into hot oil. Turn shrimp. Remove when golden brown. Repeat until
finished.
Have company that doesn't want stuffing? Simply omit the stuffing. Dip in egg and
milk mixture and roll in fish fri, then fry with the rest of the shrimp!
Serves 4 to 8 people.
butterflied shrimp: Lay the cleaned and deveined shrimp flat on a cutting board.
With a sharp paring knife, cut about 2/3 of the way from the top to the tail. Don't
cut too deep, but cut deep enough to stuff. Set aside in iced-water.
In a large mixing bowl, add green onions, onions, celery, green pepper, garlic,
parsley, and potato. Stir up.
Set up the meat grinder. (The picture to the right is the type we have used in our
family for years. They have more modern ones that you can attach to blenders
and such.) Begin to grind the chunks of vegetables into another bowl. Pass any
large chunks through a second time. Remove the grinder from the table.
Mix garlic, parsley, red and black pepper, and Creole seasoning into the mixture of
vegetables. Mix thoroughly. You can add salt to taste now or later after they have
been cooked.
Remove the shrimp from the iced-water. Pat dry. Lay flat on a cutting board. Take
about a tablespoon of mixture and put in butterfly cut, fold shrimp closed. Repeat
until all the shrimp are stuffed. Carefully, dip shrimp into milk and egg mixture. Dip
into fish fri. Set on platter. Repeat until all the shrimp are coated. You can double
dip shrimp, but you may need more milk and egg mixture.
Heat oil into deep (2 to 4 inch) iron skillet, medium-high heat. Test. Carefully drop
shrimp into hot oil. Turn shrimp. Remove when golden brown. Repeat until
finished.
Have company that doesn't want stuffing? Simply omit the stuffing. Dip in egg and
milk mixture and roll in fish fri, then fry with the rest of the shrimp!
Serves 4 to 8 people.
Great! You
chose one of
my mother's
best recipes.
These are
mouth-watering
delights that
will please any
crowd, that is if
you can keep
enough on the
platter!
chose one of
my mother's
best recipes.
These are
mouth-watering
delights that
will please any
crowd, that is if
you can keep
enough on the
platter!
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