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The stuffing I use:
2 C Ritz crackers whirrled until fine crumbs in a food processor
1 can crabmeat (or equivalent of fresh, if you can find it...)
Juice of 1/2 lemon
1 stick butter
1/8 C dry white wine or sherry
1/8 C fresh minced parsley
2 cloves garlic, finely, finely minced
1/4 C grated Monterey Jack cheese
1/8 C freshly grated Parmesan
Mix the Ritz crumbs with the melted butter, crabmeat, wine, parsley,
garlic, and cheeses. The mixture should be firm and moist, but not "runny".
I usually add the butter first, then the wine last to get the texture
I want.
Peel and devein the shrimp, leaving tails on. For this recipie I use only
large shrimp (not small, and NOT Jumbo-they get tough). Look for shrimp
that are approximately 20-25 count/pound. Blanch the shrimp quickly in
boiling water (about 1 minute). Butter a baking dish and place shrimp
in it, stuffing them generously with the above mixture. You may want
to add a bit more butter over the top so that when the shrimp cook, you
will get a more "crunchy" texture to the top of the stuffing.
Bake these in an oven about 300 degrees for 7-10 minutes, until
stuffing is hot. The shrimp will cook in this time...but it's
important not to overcook them, they'll get very tough.
Let me know how you like this recipie, it's been changed and adapted
over the years, but this version is my faviorate.
-Lisa
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As the Frugal Gourmet would say, "Don't cook with anything that you
wouldn't drink"....
My faviorates include (which I frequently use for cooking)
Sutter Home White Zinfandel
Robert Mondavi Chardonnay (the 86 is wonderful)
Any medium white port wine
Or, you can use one of your faviorate whites. Something dry and bold
is preferred in this recepie. Hope that helps.
-Lisa
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| Heres my favorite....clean and devein shrimp
In a bowl place 1 cup crumbs (I use milk cookies), salt and pepper
to taste, parsley, 1 tbs worchestire (sp) sauce, 1 tbs parmesian
cheese, 2 tsp frenchs mustard, 1 tbs melted "butter"....mix well
and place on top of individual shrimp....
Cover with tin foil and bake in 350 degree oven until tails stand
straight.....about 15 min
Rick
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