Stuffed Shrimp Diable

By: By: Jack
By: By: Jack

Ingredients

Colossal shrimp stuffed with deviled crabmeat and broiled. Served with mushroom risotto and fresh asparagus.



Stuffed Shrimp



  • 3 raw colossal shrimp, butterflied with tail on



    Diable Sauce Ingredients



  • 1 Tbsp. tomato paste
  • 1/2 oz. Pernod
  • 1/2 oz. sherry
  • 2 cups heavy cream
  • 1 Tbsp. dried tarragon
  • 1 1/2 Tbsp. Dijon mustard
  • 1 tsp. sugar
  • Roux to thicken
  • Juice of one lemon
  • Salt and cayenne pepper to taste



    Deviled Crab Stuffing



  • 3 oz. lump crabmeat
  • 1 1/2 cup unseasoned bread crumbs
  • 1 cup Diable Sauce (above recipe)
  • 1 tomato, peeled, seeded and diced
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. melted butter
  • 2 tsp. dried tarragon
  • Salt and pepper to taste

    Directions

    Stuffed Shrimp



    1. Over medium heat, cook tomato paste with sherry and Pernod for one minute.



    2. Add remaining ingredients, except roux and lemon juice. Simmer for three minutes.



    3. Add roux. Cook for one minute.



    4. Add lemon juice and adjust seasonings.



    Deviled Crab Stuffing



    1. Mix all ingredients together, except crab.



    2. Gently fold in crabmeat by hand.



    3. Put 1/3 of mixture on top of each shrimp.



    4. Bake in 400° oven or broil for five minutes until golden brown. Serve with remaining Diable sauce.
  • 23 WIFR 2523 North Meridian Road Rockford, IL. 61101 Business: 815-987-5300 Fax: 815-965-0981 News: 815-987-5330 Fax: 815-987-5333
    Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability