Louisiana Eats!
6:33 pm
Wed July 6, 2011

Overlooked Figures of the Past

Stuffed Shrimp (Serves 6)

Stuffing:
3 Tablespoons butter
2 green onions, thinly sliced
1 celery rib, finely chopped
3 Tablespoons onion, finely chopped
1 Tablespoon parsley, finely chopped
1/2 loaf French bread
1 lb. fresh claw crabmeat
4 cups plain, dry bread crumbs
2 eggs
Salt and pepper to taste

Shrimp:
3 pounds fresh shrimp (about 36)
Salt and pepper
2 cups flour
1 egg
1 cup milk
Oil for frying

Melt butter in a skillet, then add the onion, green onions, celery rib, and parsley. Saute together for 10 minutes, until soft. Add crabmeat and saute for another 5 minutes. Moisten French bread with water and chop it finely. Mix in eggs thoroughly. Add crabmeat to egg and bread mixture and mix well. Add 2 - 3 tablespoons of the dry bread crumbs, until stuffing is no longer tacky.

Peel and clean shrimp, leaving tails on. Butterfly each shrimp then stuff with approximately 1 tablespoon of filling. Roll each stuffed shrimp in flour, egg wash and then breadcrumbs.

Heat oil to 375 degrees and fry shrimp for about 5 minutes, until browned. Drain on paper towel and serve.

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