Stuffed Jumbo Shrimp

Submitted by Toby Jermain

"These shrimp can be batter-dipped and fried, or breaded and baked, or cooked naked. I consider this to still be a work in progress, with many other potential variations, so use your imagination. This recipe also makes a great appetizer for 8 people."

 

• Ready In: 1hr
• Ingredients: 32
• Serves: 4

ingredients

• Shrimp

• 1 1⁄2 lbs jumbo shrimp or 1 1/2 lbs jumbo shrimp, peeled,with tail and last shell segment left on (16 shrimp U10/lb)
• 1 English muffin, finely minced to crumbs
• 1⁄4 cup pine nuts, lightly toasted in a little extra virgin olive oil
• 1⁄4 cup slivered almonds, lightly toasted in a little extra virgin olive oil
• 1⁄4 lb crabmeat, drained and picked over to remove shell and cartilage pieces
• 4 cloves garlic, finely minced
• 4 scallions, including tops,finely chopped (green onions)
• 1 teaspoon extra virgin olive oil
• 1⁄4 cup chopped fresh parsley leaves
• 2 -4 jalapeno peppers, seeded and chopped,to taste
• 1 tablespoon capers, drained and chopped
• 1 teaspoon Worcestershire sauce (white Worcestershire if desired for looks, but dark tastes better)
• 8 ounces cream cheese, room temperature
• 1⁄2 cup crumbled feta cheese, room temperature (4 oz)
• 1 -2 tablespoon fresh lemon juice, to taste
• salt & freshly ground black pepper
• 1 dash paprika (if baking naked) (optional)
• lemon wedges or lemon juice, as accompaniment

• Batter

• 1 egg, lightly beaten (optional)
• 1 1 cup wine or 1 cup water (optional)
• 1 cup flour (optional)
• 1 teaspoon baking powder (optional)
• 1 teaspoon salt (optional)
• canola oil or corn oil (for frying) (optional)

• Salt and freshly ground black pepper (optional)ORBreading (optional)

• 2 eggs, beaten with
• 1 teaspoon olive oil
• 2 tablespoons water
• 1 cup flour
• 1 cup seasoned dry bread crumb
• 1 teaspoon sweet paprika
• 1⁄2 cup melted butter
• salt & freshly ground black pepper

directions

1. Butterfly shrimp by cutting down through the back most of the way through the shrimp.
2. Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
3. Press with paper towels to remove excess moisture.
4. Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
5. Saute onions and garlic in olive oil over medium heat until softened.
6. Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
7. Reduce heat; add lemon juice, cream cheese, and feta cheese.
8. Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
9. Remove from heat, and add to crumb mixture.
10. Toss together gently until thoroughly combined.
11. Season to taste with salt and freshly ground pepper.
12. Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
13. Place in freezer for about 30 minutes to firm.
14. If deep frying battered shrimp, preheat oven to 250 degrees F.
15. Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
16. Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
17. Let batter rest about 5-10 minutes.
18. Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
19. Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
20. Cook 4-6 at a time until browned, turning once.
21. Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
22. Allow oil to return to 375 degrees F before cooking each batch.
23. Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
24. If baking breaded shrimp, preheat oven to 350 degrees F.
25. Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
26. If breading, brush tops of prepared shrimp lightly with egg-wash.
27. Press breadcrumbs onto surface until they adhere, and place on baking sheet.
28. After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
29. Bake for about 25 minutes or until lightly browned.
30. Drizzle with fresh lemon juice, if desired.
31. If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
32. Naked shrimp can also be cooked on the barbecue, over low to medium coals.
33. Place on oiled grate, cheese side up.
34. Do not turn unless you love the taste and smell of burning cheese.
35. Cook, covered for about 10 minutes.
36. Drizzle with fresh lemon juice if desired.