Death-Defying Stuffed Shrimp With Tasso Ham And Crab

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1		Onion - finely diced
1/4 cup	36g / 1.3oz	Finely-chopped parsley - divided
1/2 cup	73g / 2.6oz	Tasso - finely diced
1 cup	62g / 2.2oz	Cornbread crumbs
1/2 cup	118ml	Chicken stock - (to 3/4)
1 lb	454g / 16oz	Lump crab meat - picked through
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Large shrimp - (abt 10 per lb) - peeled, tails on
		Melted butter - as needed
10 oz	284g	Mixed micro greens
		Roasted Tomato Aioli
2		Egg yolks
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Dry mustard
1		Cayenne
1/2		Lemon - juiced
4		Roasted garlic cloves
1		Saffron - dissolved in
2 tablespoons	30ml	Hot water
3		Roma tomatoes - split and oven dried
1 cup	237ml	Canola oil

Recipe Instructions

Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.

Preheat oven to 400 degrees. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.

Roasted Tomato Aioli: Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.

This recipe yields 4 to 6 servings.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell"

Source:
FOOD 911 with Tyler Florence - (Show # FO-1C01) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.