Saturday, March 16, 2013
Rick's Stuffed Shrimp "Chesapeake"
One of my favorite seafood dishes is jumbo shrimp stuffed with crab imperial and broiled. From a taste and textural standpoint, it is hard to beat this dish. The delicate flavors of crab and shrimp compliment each other, and it’s easy to make. Try these for your next family dinner. I guarantee there won't be any leftovers!
8 jumbo shrimp (12-16 count per pound)
½ lb Maryland blue crabmeat, picked to remove any pieces of shell
1/3 cup mayonnaise ( I use Duke’s)
2 tsp Worcestershire sauce (Lea & Perrins preferred)
1 tsp of Old Bay Seasoning
1 tsp dry mustard powder (Coleman’s preferred)
1 tsp prepared yellow mustard (French’s)
2 slices of fresh soft bread, grated into soft, bulky crumbs
¼ cup dried panko breadcrumbs
Peel the shrimp to remove the outer shell, leaving the tail section intact.
Once peeled, rinse the shrimp and dry with a paper towel to ready them for the next step.
Cut the shrimp along the back, taking care not to go all the way through.
Remove the dark vein (if there is any) and discard.
Flatten out the shrimp and set aside.
Mix the bread crumbs, dry mustard, old bay and panko crumbs in a small bowl. In another bowl, place 1/3 cup of mayonnaise.
Add the bread crumb, panko mixture to the mayo and mix well.
Add the Worcestershire.
Add 1 tsp of yellow prepared mustard and mix well.
Add 1/2 pound (1/2 container) of picked crabmeat.
GENTLY fold the crabmeat into the mixture until just incorporated. Don’t break up the delicate lumps.
Scoop a heaping tablespoon of the crab mixture onto each of the flattened shrimp.
Gently form each mound of crab with your fingers so the mixture stays together on the shrimp.
Season the tops with a little Old Bay Seasoning.
Place the prepared shrimp on a wire baking rack and bake or broil until the tops of the crab stuffing brown slightly.
Remove from the oven and serve immediately .