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Lady and Sons Crab-Stuffed Shrimp Recipe by Paula Deen

Moderate Level
60 MIN 25 Prep + 35 Cook
Servings
$ /Serving
Print
Moderate Level
60 MIN 25 Prep + 35 Cook
4-8 Servings
$ /Serving

Lady and Sons Crab-Stuffed Shrimp Recipe by Paula Deen

Moderate Level
60 MIN 25 Prep + 35 Cook
4-8 Servings
$ /Serving

Ingredients

  • 1 stick butter, plus 3 tablespoons, divided
  • 3 green onions, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1/4 teaspoon garlic powder
  • 1/2 quart heavy cream, plus 4 1/2 teaspoons
  • 1 tablespoon Dijon mustard
  • 1 dash cayenne pepper
  • 1/2 cup saltine cracker crumbs
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 tablespoons fresh parsley
  • 1/2 lemon, juiced
  • 1 lb crabmeat, picked over
  • 1 lb (about 24) jumbo shrimp, peeled, deveined, tails on
  • 12 slices bacon, halved crosswise
  • cooked white rice, for serving (optional)
  • 1 cup olive oil, plus 1 tablespoon
  • 2 teaspoons garlic, minced, divided
  • 1/2 cup onions, diced
  • 1/4 cup white wine
  • 1 teaspoon chicken base
  • 3 tablespoons pesto, recipe follows
  • 1 teaspoon Roux, recipe follows
  • 2 cups fresh basil leaves
  • 1 cup walnut pieces
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour

Preparation

Preheat oven to 350°F.

 

Melt 1 tablespoon butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add 4 1/2 teaspoons cream, mustard and cayenne pepper to sauteed vegetables, mix well.

 

Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.

 

Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350°F until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

 

To serve, arrange 6 shrimp on each plate on a bed of rice, if desired, or serve as an appetizer. Drizzle with Basil Cream Sauce.

 

Basil Cream Sauce:

 

Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat, add 1 teaspoon garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add 1/2 quart heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

 

Pesto:

In a food processor, blend basil leaves, walnuts, 1 cup olive oil, 1 teaspoon garlic and Parmesan cheese until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.

 

Yield: about 1 1/2 cups

 

Roux:

Melt 1 stick of butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

 

Yield: about 1 1/4 cups

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Preparation

Preheat oven to 350°F.

 

Melt 1 tablespoon butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add 4 1/2 teaspoons cream, mustard and cayenne pepper to sauteed vegetables, mix well.

 

Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.

 

Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350°F until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

 

To serve, arrange 6 shrimp on each plate on a bed of rice, if desired, or serve as an appetizer. Drizzle with Basil Cream Sauce.

 

Basil Cream Sauce:

 

Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat, add 1 teaspoon garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add 1/2 quart heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

 

Pesto:

In a food processor, blend basil leaves, walnuts, 1 cup olive oil, 1 teaspoon garlic and Parmesan cheese until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.

 

Yield: about 1 1/2 cups

 

Roux:

Melt 1 stick of butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.

 

Yield: about 1 1/4 cups

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product