Shrimp Stuffed With Deviled Crab
Serves 6
INGREDIENTS
2 pounds large 21-25 count shrimp, peeled and deveined, split along the center and flattened
1 pound blue crab
4 Tablespoons butter (2 ounces)
1 Tablespoon of green onion
1 Tablespoon green bell pepper
1 Tablespoon of celery heart
¼ cup chicken broth
1 teaspoon corn starch
1 Tablespoon dijon mustard
1 Tablespoon red wine vinegar
1 teaspoon hot chili sauce
1 teaspoon Worcestershire sauce
1/2 cup bread crumbs
4 Tablespoons butter
1 teaspoon chili sauce
INSTRUCTIONS
Place the green onion, green bell pepper, celery heart and parsley in the bowl of a food processor and process until well minced. In a small saucepan over medium heat, melt the butter and sauté the minced vegetables for 2 minutes. Whisk the chicken broth and cornstarch together in a small bowl and then whisk into the vegetables. Add the mustard, vinegar, hot chili sauce and Worcestershire sauce and whisk to combine the ingredients. Bring the sauce to a boil and cook for 1 minute while whisking. Remove from the fire and cool. Stir in the crabmeat and refrigerate.
Preheat the broiler.
Lay the shrimp on a buttered broiler pan and stuff 1-teaspoon full of crab stuffing onto each shrimp. Sprinkle with breadcrumbs. Melt the butter and chili sauce together and drizzle over the shrimp. Broil about 4 minutes until the shrimp are cooked through. The stuffed shrimp may also be cooked in a preheated oven on the top rack for about 5 minutes until cooked through.
Chef Elizabeth Terry
From: Savannah Seasons, Food and Stories from Elizabeth on 37th
Doubleday Publishing, June 1996 Local Bookstores
