I have been making these little morsels for decades and finally got around
to putting it on paper..... my wife often prepares some of her Asian Cuisine
for me so today it was my turn to treat her with some good old fashioned Southern Stuffed Shrimp.
there are literally thousands of different recipes for stuffed this, that and the other.
this is a remake of my mothers recipe from back in the '60s.
[the first mistake I made was to buy the shrimp that was already butterfly cut down the back.
this made it very awkward to get flat enough to hold the stuffing. so when you purchase
your shrimp, get it uncut so you can do your own peeling and butterfly on the belly side, not the back].
Johnny’s Crab Stuffed Shrimp with Bacon Wrap
[Makes approximately three dozen large stuffed shrimp]
Filling Ingredients:
1-1/2 pounds of 21/25 large shrimp (or larger if you can afford it).
8 oz regular cream cheese
8 oz package imitation crab meat, chopped to 1/4 inch pieces
( real crab meat is strongly suggested )
3/4 cup dry seasoned bread crumbs (not Italian style)
3 scallion green tops, chopped (for garnish)
2 tbs sweet onion, finely chopped
2 tbs celery, finely chopped
2 garlic cloves, minced (2 tbs)
1 tsp Old Bay Seasoning and 1 tsp Creole Cajun Seasoning
1/2 tsp ground black pepper
1 tbs chopped fresh basil (or 1/2 tsp dried)
1/2 tsp sea salt
1 tbs lemon juice
1 large egg @ room temperature
Thoroughly mix ingredients by hand (no processor) and let rest for half an hour.
Peel and butterfly large shrimp on the underneath, removing the vein.
Cover the open shrimp with plastic and gently flatten shrimp to about 1/4 - 3/8" thick.
Place a teaspoon of crab stuffing into shrimp and shape firmly into football shape by hand.
Wrap with one half thin bacon strip (cheapest bacon is the best). Beat two eggs in a bowl adding
a splash of Cajun or Old Bay Seasoning .
Dredge stuffed shrimp in the egg and roll in Panko Bread Crumbs. (pack tightly and a toothpick is not necessary).
Deep fry in 350* Canola Oil until fully cooked and golden brown.
- or - skip the egg wash and Panko crumbs and bake in 400* oven on biscuit pan for 20-30 minutes.
Basting every few minutes with your favorite sauce or BBQ mix.
I forgot to buy Jalapeño Peppers which would have been prepared and fried the same way.
(there is some left over for tomorrow's snack time !!).
Prepare your favorite cocktail or tartar sauce and enjoy !!
the stuffed clam shell was not as good as it looked (skip that next time).
3 of them were fried in Tempura Mix - that was "ok" but the Panko Crumbs are MUCH better.
these can be frozen uncooked and stored in a zip-top freezer bag for up to six months.
to putting it on paper..... my wife often prepares some of her Asian Cuisine
for me so today it was my turn to treat her with some good old fashioned Southern Stuffed Shrimp.
there are literally thousands of different recipes for stuffed this, that and the other.
this is a remake of my mothers recipe from back in the '60s.
[the first mistake I made was to buy the shrimp that was already butterfly cut down the back.
this made it very awkward to get flat enough to hold the stuffing. so when you purchase
your shrimp, get it uncut so you can do your own peeling and butterfly on the belly side, not the back].
Johnny’s Crab Stuffed Shrimp with Bacon Wrap
[Makes approximately three dozen large stuffed shrimp]
Filling Ingredients:
1-1/2 pounds of 21/25 large shrimp (or larger if you can afford it).
8 oz regular cream cheese
8 oz package imitation crab meat, chopped to 1/4 inch pieces
( real crab meat is strongly suggested )
3/4 cup dry seasoned bread crumbs (not Italian style)
3 scallion green tops, chopped (for garnish)
2 tbs sweet onion, finely chopped
2 tbs celery, finely chopped
2 garlic cloves, minced (2 tbs)
1 tsp Old Bay Seasoning and 1 tsp Creole Cajun Seasoning
1/2 tsp ground black pepper
1 tbs chopped fresh basil (or 1/2 tsp dried)
1/2 tsp sea salt
1 tbs lemon juice
1 large egg @ room temperature
Thoroughly mix ingredients by hand (no processor) and let rest for half an hour.
Peel and butterfly large shrimp on the underneath, removing the vein.
Cover the open shrimp with plastic and gently flatten shrimp to about 1/4 - 3/8" thick.
Place a teaspoon of crab stuffing into shrimp and shape firmly into football shape by hand.
Wrap with one half thin bacon strip (cheapest bacon is the best). Beat two eggs in a bowl adding
a splash of Cajun or Old Bay Seasoning .
Dredge stuffed shrimp in the egg and roll in Panko Bread Crumbs. (pack tightly and a toothpick is not necessary).
Deep fry in 350* Canola Oil until fully cooked and golden brown.
- or - skip the egg wash and Panko crumbs and bake in 400* oven on biscuit pan for 20-30 minutes.
Basting every few minutes with your favorite sauce or BBQ mix.
I forgot to buy Jalapeño Peppers which would have been prepared and fried the same way.
(there is some left over for tomorrow's snack time !!).
Prepare your favorite cocktail or tartar sauce and enjoy !!
the stuffed clam shell was not as good as it looked (skip that next time).
3 of them were fried in Tempura Mix - that was "ok" but the Panko Crumbs are MUCH better.
these can be frozen uncooked and stored in a zip-top freezer bag for up to six months.
