Jumbo Stuffed Shrimp

By norsegal8

You'll end up with a lot of stuffing, but this dish is all about overstuffing the shrimp. The olive-oil bread crumbs almost melt into a crust.

Ingredients

• 2 tablespoons butter
• 2 shallots, minced
• 1 clove garlic, minced
• 1 stalk celery, minced
• 2 tablespoons flour
• 1/2 pound medium shrimp, peeled and chopped
• 1/2 pound crabmeat, picked over
• 1 green onion, chopped
• 1/2 cup basic shrimp stock
• 1/2 cup fresh bread crumbs
• 1 teaspoon sambat chili paste
• salt
• pepper
• 1/2 cup dried bread crumbs
• 1/4 cup Parmesan cheese
• 1/3 cup olive oil
• leaves from 1 sprig of thyme
• 18 jumbo shrimp

Preparation

Step 1

1. Preheat the oven to 425 degrees. Melt the butter in a medium skillet over medium-high heat. Add the shallots, garlic and celery and cook, stirring often, until the vegetables are soft, about 5 minutes.

2. Sprinkle the flour into the skillet and stir until mixed in to the vegetables. Add the chopped medium shrimp, crabmeat and green onions. Slowly add the shrimp stock, stirring until the sauce thickens; remove from the heat. Add the fresh bread crumbs and chile paste; season with salt and pepper; set aside.

3. Mix together the dried bread crumbs, Parmesan, olive oil and thyme in a small bowl. Using a paring knife, butterfly the jumbo shrimp by making a deep incision through the shell and down the back of each shrimp. Remove the vein and take care to keep the heads and tails intact. Season with salt and pepper and place back side up on a cookie sheet.

4. Generously stuff each jumbo shrimp with the stuffing mixture and top with the bread crumbs. Bake until golden, 12 - 15 minutes.