Stuffed Barbecued Shrimp

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Stuffed Barbecued Shrimp Ingredients

CRABMEAT STUFFING	1/2 c Fresh lemon juice
2 lb Lump crabmeat, picked over	2 tb Dijon justard
1 sm Red bell pepper,	1/4 c Worcestershire sauce
1 sm Green bell pepper,	3 tb Fresh parsley leaves, finely
1 sm Red onion, finely chopped	2 1/2 tb Fresh thyme leaves
1/2 c Parsley leaves, chopped	1 c Tomato paste
2 Lemons, juiced	3/4 c Dark brown sugar
1/4 ts Hot sauce	SHRIMP
3/4 ts Worcestershire sauce	12 lg Shrimp, peeled & deveined,
3/4 tb Cajun seasoning, * see	12 Strips bacon, fat rendered
2 md Eggs, slightly beaten	1 qt Vegetable oil, (for frying)
1/4 c Mayonnaise	1 c Whole milk
2 tb Vegetable oil	2 md Eggs, beaten
1/2 c Cracker crumbs (or more)	1 c Cracker crumbs [mebbe
SEAFOOD Q	Green onions, chopped
1/4 c Olive oil	Lemon wedges
2 md Red onions, finely minced	RAELS CAJUN SEASONING
5 Stalks celery, finely minced	1 1/8 ts Salt
1 ts Fresh garlic, finely minced	3/4 ts Paprika
1 ts Salt	1/2 ts White pepper
1 tb Black pepper, freshly ground	1/4 ts Onion pwdr
2 ts Red pepper flakes	1/4 ts Garlic pwdr
1 1/2 ts Dry mustard	1/4 ts Cayenne (+)
1 ts Hot pepper sauce	1/4 ts Black pepper
4 c Red wine vinegar	1/4 ts Dried thyme leaves
3 c Water	1/8 ts Dried basil leaves

Instructions for Stuffed Barbecued Shrimp

*Raels cajun seasoning: scale up in direct proportion; salt is variable. FOR STUFFING: Combine all ingredients except cracker crumbs in nonreactive bowl; stir to combine. Gradually add cracker crumbs until ingredients bind [meaning, dont overmix - just until wetted/sticking]. Cover; reserve in refrigerator. FOR THE "Q": Heat olive oil in large, nonreactive skillet over medium heat. Add onions, celery, and garlic; saute 3 min. Add salt, black pepper, red pepper flakes, dry mustard, and hot sauce; raise heat; saute 2 minutes. Add vinegar, water, and lemon juice; simmer until reduced by 1/4. Stir in remaining ingredients. Bring to boil; reduce by 1/2 (consistency should be thick). FOR SHRIMP: Butterfly each shrimp; fil with 1 TBSP crab stuffing. Wrap strip of bacon around center; reserve in refrigerator 1 hour. Heat oil in deep fryer to 350-deg F. Warm seafood "Q"; reserve. Dip each shrimp in milk; dredge in flour; dip in eggs; roll in cracker crumbs; reserve. [do this as quickly as possible so as breading doesnt become "wet"] Fry shrimp until golden, abt. 5 minutes, or less; drain on paper towels. To serve, mirror dinner plates with sefood "Q"; arrange 3 shrimp on each plate; garnish with chopped green onions and lemon wedges. frm. Food Arts/Jun 96 NOTES : Can be scaled up in direct proportions. Posted to CHILE-HEADS DIGEST V3 #172 Recipe by: Exc.Chef Frank Lee, Slightly North of Broad, Charleston,SC From: VoodooChile Date: Fri, 29 Nov 1996 10:10:59 -0600

Main Ingredient: ShrimpCuisine: Uncategorized

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