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Рецепт Death Defying Stuffed Shrimp With Tasso Ham And Crab
by Global Cookbook

Death Defying Stuffed Shrimp With Tasso Ham And Crab
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  Порций: 6

Ингредиенты

  • 3 Tbsp. extra virgin olive oil
  • 1 x onion finely diced
  • 1/4 c. finely-minced parsley divided
  • 1/2 c. tasso finely diced
  • 1 c. cornbread crumbs
  • 1/2 c. chicken stock - (to 3/4)
  • 1 lb lump crab meat picked through Salt to taste Freshly-grnd black pepper to taste
  • 2 lb large shrimp - (abt 10 per lb) peeled, tails on Melted butter as needed
  • 10 ounce mixed micro greens
  • 2 x egg yolks
  • 2 tsp salt
  • 2 tsp dry mustard
  • 1 dsh cayenne
  • 1/2 x lemon juiced
  • 4 x roasted garlic cloves
  • 1 pch saffron dissolved in
  • 2 Tbsp. warm water
  • 3 x Roma tomatoes split and oven dry
  • 1 c. canola oil

Инструкции

  1. Heat oil in a skillet over medium heat. Saute/fry the onion, tasso ham and 2 Tbsp. parsley for 3 to 5 min till fragrant. Combine cornbread crumbs with the sauteed ham mix in a large bowl. Add in chicken stock and blend to proportionately moisten. Gently mix in crab meat and remaining parsley. Season with salt and pepper.
  2. 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 Tbsp. 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 min. Serve on bed of greens with Roasted Tomato Aioli.
  3. Roasted Tomato Aioli: Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or possibly blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add in the tomatoes and process again. With the motor running, add in a few drops of the oil, the mix 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.
  4. This recipe yields 4 to 6 servings.
  5. Caution: The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.... Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs. Avoid mixing yolks and whites with the shell"