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Appetizers, Crabmeat, Main Dish, Recipes, Seafood, Shrimp

Stuffed Shrimp

Ummmm…Who wouldn’t want a plate of stuffed shirimp?  I mean, I can think of a few people, but there’s no need to call people names.  This recipe is so ridiculously simple and absolutely delicious, it’ll be difficult not to make everyday.  The first thing you want to do is buy a French baguette from the “day old” section of the bread aisle.  You’re going to make your own bread crumbs.

From the store you’ll need 1 LB of jumbo lump crab meat, 2 LB of 13-15 count shrimp, deveined, heads, shells, and tails off.  Your stuffing mixture will be made up of minced garlic, raw minced red onions, raw minced green onion, chopped parsley, fresh cracked black pepper, granulated garlic, two eggs and salt.  Toast the bageutte and set aside.  In a large bowl, mix stuffing ingredients and seasoning, careful not to break up the lumps in the crabmeat too much.  Crumble the toasted bread crumbs and mix them in.  Add the whole eggs to the mixture to bind the stuffing together.

Slice the shrimp lengthwise, to create a hole when both sides are laying flat.  Do not cut the shrimp completely in half.  Season the shrimp with salt and pepper.  Grease a cookie sheet with cooking spray.  Lay the shrimp on the cookie sheet.  Form the stuffing in meatballs large enough to fit in the hole of the shrimp.  Preheat oven to 400 degrees.  Place the meatballs in the shrimp and bake at 400 degrees for approximately 20 minutes.  You can serve these as a main course, or an appetizer.  I would use smaller shrimp for an appetizer.

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About Chef Myra

I'm an awesome chef who creates, finds, and eats amazing food...then blogs about it.

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I made lobster risotto on my IG story this evening.  I bought some lobster tails a couple of weeks ago, the last time Z wanted to have some meat, planning to have surf and turf, but we never made it past the turf (those short ribs were just heavenly), but I digress.  I froze the lobster tails and here we are.  I started out by placing an instacart order for the remaining ingredients to make lobster bisque, and then when the groceries were en route, I decided on risotto instead.  You can follow the basic steps in the IG story.  This one never disappoints and has infinite variations.  Master the risotto and you'll always have an impressive meal up your sleeve. #mymycooks #lobsterrisotto #dinnertime I'm making lobster risotto on my IG story... #mymycooks #lobsterrisotto #dinnertime I can't remember the first time I met Dick Gregory, but I remember the first time I heard his name...at breakfast one morning, some time in the '80s my mother pulled a gold canister of "Bahamian Diet" out of the cabinet, cut up some bananas, and put them in the blender with a couple of scoops from that canister, some yogurt,  strawberries, apple juice, and ice, and when she finished blending the concoction, she yelled out to Daddy "Bae!! The Dick Gregory is ready". Just about every morning after that until well into the 90's, I heard the same phrase, after a similar chain of events.  So, as you can imagine, the name "Dick Gregory" is synonymous with "home" for me.  One day I heard the name in reference to a man and told Daddy the man had the same name as his breakfast drink, and Daddy laughed and said "no baby, he makes the breakfast drink, that's why we call it that", and he officially introduced me to this giant.  Over the years growing up and living in this area, I've had the pleasure of spending quite a bit of time with Mr. Gregory...so much so that he knew me when he saw me, and would pick right back up with helping me prepare for "the last days" in each of our conversations.  Total preparation, not just to include preparation for the tangible, like what to have stockpiled to eat and drink, but how to mentally, spiritually, and emotionally prepare.  I've taken so many of these things to heart and remember the conversations fondly now.  My prayers are with his family as they maneuver through this difficult time.  I can't imagine the void that his passing has left, but knowing Baba Dick, they are certainly prepared.  Baba Dick, you've earned your reward, rest peacefully. My honey mentioned that his actual favorite kind of pizza crust is deep dish, but always opts for thin crust (his second favorite), since it's so difficult to find good deep dish pizza.  #currently mastering #deepdishpizza I have a couple of tricks up my sleeve...so far so good... #staytuned #mymycooks
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