Stuffed Shrimp Recipe
Ingredients
| Crabmeat | 1/4 Pound | |
| Raw shrimp | 1/4 Pound | |
| Green onions | 1/4 Cup (16 tbs) | |
| Parsley | 1/8 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm) | |
| Butter | 2 Tablespoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Sauterne- 2 tablespoons(white wine) | ||
| Lemon Juice- 1 lemon | ||
| Cayenne | 1/2 Teaspoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Egg yolks | 1 | |
| Butter | 1 Tablespoon (For brushing) | |
| Butter | 1 Tablespoon (For sauce) | |
| Onion | 2 Tablespoon, chopped (For sauce) | |
| Garlic | 1/2 Tablespoon, chopped (For sauce) | |
Directions
GETTING READY
1) Preheat the oven to 300°F.
2) In a food processer, place together half of the shrimps, green onions, parsley and garlic, chop until fine.
MAKING
3) In a non-stick pan, heat butter until it starts to bubble and add shrimp mixture.
4) Stir continuously for 4 to 5 minutes, until almost dry.
5) Sift the flour in the shrimp mixture and mix well.
6) Gently stream in the milk and wine stirring continuously,
7) Lower the heat and simmer until sauce thickens and gets smooth.
8) Fold in the crabmeat and simmer for 2 to 3 minutes.
9) Take the pan off the heat and add in the lemon juice, cayenne, salt and lightly beaten egg yolks.
10) Allow the crabmeat to cool.
FINALIZING
11) Place a small amount of shrimp mixture in each remaining shrimp, close it slightly and place on baking sheet.
12) Season the shrimps to taste, and brush them with melted butter.
13) Bake in the oven for 3 to 4 minutes.
14) In a small pan, melt butter and sauté onions and garlic.
SERVING
15) Arrange the shrimps over the bed of rice, topped with garlic butter.
1) Preheat the oven to 300°F.
2) In a food processer, place together half of the shrimps, green onions, parsley and garlic, chop until fine.
MAKING
3) In a non-stick pan, heat butter until it starts to bubble and add shrimp mixture.
4) Stir continuously for 4 to 5 minutes, until almost dry.
5) Sift the flour in the shrimp mixture and mix well.
6) Gently stream in the milk and wine stirring continuously,
7) Lower the heat and simmer until sauce thickens and gets smooth.
8) Fold in the crabmeat and simmer for 2 to 3 minutes.
9) Take the pan off the heat and add in the lemon juice, cayenne, salt and lightly beaten egg yolks.
10) Allow the crabmeat to cool.
FINALIZING
11) Place a small amount of shrimp mixture in each remaining shrimp, close it slightly and place on baking sheet.
12) Season the shrimps to taste, and brush them with melted butter.
13) Bake in the oven for 3 to 4 minutes.
14) In a small pan, melt butter and sauté onions and garlic.
SERVING
15) Arrange the shrimps over the bed of rice, topped with garlic butter.
Chef
