Stuffed Jumbo Shrimp

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs jumbo shrimp or 1 1/2 lbs jumbo shrimp, peeled,with tail and last shell segment left on (16 shrimp u10/lb)
• 1 english muffin, finely minced to crumbs
• 1/4 cup pine nuts, lightly toasted in a little extra virgin olive oil
• 1/4 cup slivered almonds, lightly toasted in a little extra virgin olive oil
• 1/4 lb crabmeat, drained and picked over to remove shell and cartilage pieces
• 4 cloves garlic, finely minced
• 4 scallions, including tops,finely chopped (green onions)
• 1 teaspoon extra virgin olive oil
• 1/4 cup chopped fresh parsley leaves
• 2 -4 jalapeno peppers, seeded and chopped,to taste
• 1 tablespoon capers, drained and chopped
• 1 teaspoon worcestershire sauce ( worcestershire if desired for looks, but dark tastes better)
• 8 ounces cream cheese, room temperature
• 1/2 cup crumbled feta cheese, room temperature (4 oz)
• 1 -2 tablespoon fresh lemon juice, to taste
• salt & freshly ground black pepper
• 1 dash paprika (if baking naked) (optional)
• lemon wedges or lemon juice, as accompaniment
• 1 egg, lightly beaten (optional)
• 1 cup ice cold beer or 1 cup wine or 1 cup water (optional)
• 1 cup flour (optional)
• 1 teaspoon baking powder (optional)
• 1 teaspoon salt (optional)
• canola oil or corn oil (for frying) (optional)
• 2 eggs, beaten with
• 1 teaspoon olive oil
• 2 tablespoons water
• 1 cup flour
• 1 cup seasoned dry bread crumb
• 1 teaspoon sweet paprika
• 1/2 cup melted butter
• salt & freshly ground black pepper

Recipe

• 1 butterfly shrimp by cutting down through the back most of the way through the shrimp.
• 2 devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
• 3 press with paper towels to remove excess moisture.
• 4 combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
• 5 saute onions and garlic in olive oil over medium heat until softened.
• 6 add parsley, jalapeno peppers, capers, and worcestershire sauce.
• 7 reduce heat; add lemon juice, cream cheese, and feta cheese.
• 8 mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
• 9 remove from heat, and add to crumb mixture.
• 10 toss together gently until thoroughly combined.
• 11 season to taste with salt and freshly ground pepper.
• 12 place 2-3 tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
• 13 place in freezer for about 30 minutes to firm.
• 14 if deep frying battered shrimp, preheat oven to 250 degrees f.
• 15 make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
• 16 add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
• 17 let batter rest about 5-10 minutes.
• 18 heat about 2" of oil to 375 degrees f in a large saucepan or deep fryer.
• 19 dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
• 20 cook 4-6 at a time until browned, turning once.
• 21 remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
• 22 allow oil to return to 375 degrees f before cooking each batch.
• 23 serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
• 24 if baking breaded shrimp, preheat oven to 350 degrees f.
• 25 lightly oil baking sheet and sprinkle lightly with breadcrumbs.
• 26 if breading, brush tops of prepared shrimp lightly with egg-wash.
• 27 press breadcrumbs onto surface until they adhere, and place on baking sheet.
• 28 after all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
• 29 bake for about 25 minutes or until lightly browned.
• 30 drizzle with fresh lemon juice, if desired.
• 31 if serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
• 32 naked shrimp can also be cooked on the barbecue, over low to medium coals.
• 33 place on oiled grate, cheese side up.
• 34 do not turn unless you love the taste and smell of burning cheese.
• 35 cook, covered for about 10 minutes.
• 36 drizzle with fresh lemon juice if desired.