Wednesday, January 11, 2012

A Dish I Prepare Once a Year: Crab-Stuffed Shrimp

It's a New Year's Eve tradition at our home. I'm often asked, "How do you stuff shrimp?" Here are the basics: shell, devein and butterfly medium-sized raw shrimp. Spread the butterfly "wings" (on the back of the shrimp) so they create a stable base. Flip the tail so it bends the opposite direction. Now, there is a little "bowl" underneath the tail. That's where the stuffing goes.

I make a stuffing of shredded king crab, crushed saltines, Old Bay seasoning, minced garlic, shredded Parmesan cheese and a little mayonnaise to bind it all together. Bake stuffed shrimp at 400 degrees until pink and opaque, with a little bit of brown on the bottom.

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