Try this Stuffed Shrimp 01 Pt 1 recipe, or contribute your own.
Suggest a better descriptionNOTE 1: I used some 21/25 tiger shrimp for this. I would NOT recommend using any smaller sized shrimp. Would have preferred to use 16/20-sized shrimp, but alas, twernt none to be had. NOTE 2: used a fresh hot/spicy Italian sausage (well, freshly-made at the grocery) to which I took out of the casing and pre-cooked in a saute pan until well done. Crumble it up as it cooks as finely as possible. Keep both the fat and the sausage in a container, refrigerated, until ready for use. Amout of cooked sausage used in the recipe was approximately 1/2 cup. Peel the shrimp, except for the tail end (if desired; I peeled the entire shrimp). Make shrimp stock from the shells and any vegetable trimmings you accumulate as you mise/prep the recipe. Devein and butterfly the shrimp. Place in a small non-metalic bowl and reserve. Preheat oven to 400-degrees F. Combine the seasoning mix ingredients in a small bowl. Mix together well. Sprinkle about 2 teaspoons of the seasoning mix onto the butterflied shrimp. Pour the olive oil over the shrimp. Rub in gently with your hands until shrimp are well seasoned/coated. Melt half the butter in a saute pan over high heat. Once butter melts and is hot (do NOT allow butter to brown), add the onions, bell pepper, celery, carrots, and chiles along with 2 teaspoons of the seasoning mix. Saute, stirring occasionally, for about 1 minute; reduce heat to medium-high and continue sauteeing vegetables for another 3 minutes. Add the garlic and the pre-cooked sausage; stir in well. Saute for 5 minutes. Mixture will begin to dry out and stick. This is good. Do not worry. Add 1/3 cup of the shrimp stock to the saute pan and stir, scraping the bottom of the skillet well. Continue cooking, stirring occasionally, for approximately 8 minutes. Again, mixture will begin to dry out which is just groovy. Reduce heat to medium. Add another 1/3 cup of the shrimp stock and the remaining butter to the pan. Stir well. Add the remaining seasoning mix; stir well. Allow to cook for approximately 5 (+) minutes, stirring occasionally. Remove pan from heat. Stir in breadcrumbs and mix well. Set aside 1 tablespoon of the stuffing mixture for the sauce. Grease a baking sheet with your preferred means of lubrication. Place the continued in part 2
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 261 | ||
Calories from Fat: 210 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 13.9g | 69 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 27.9mg | 1 % | |
Potassium 275mg | 7 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 8.9g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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