Recipe - Stuffed Barbecued Shrimp

CRABMEAT STUFFING
2 pound Lump crabmeat, picked over
twice
1 small Red bell pepper,
seeded/finely minced
1 small Green bell pepper,
seeded/finely minced
1 small Red onion, finely chopped
One half cup Parsley leaves, chopped
2 Lemons, juiced
One fourth teaspoon Hot sauce
Three fourths teaspoon Worcestershire sauce
Three fourths tablespoon Cajun seasoning, * see
directions
2 md Eggs, slightly beaten
One fourth cup Mayonnaise
2 tablespoon Vegetable oil
One half cup Cracker crumbs (or more)

SEAFOOD Q
One fourth cup Olive oil
2 md Red onions, finely minced
5 Stalks celery, finely minced
1 teaspoon Fresh garlic, finely minced
1 teaspoon Salt
1 tablespoon Black pepper, freshly ground
2 teaspoon Red pepper flakes
1 One half teaspoon Dry mustard
1 teaspoon Hot pepper sauce
4 cup Red wine vinegar
3 cup Water
One half cup Fresh lemon juice
2 tablespoon Dijon justard
One fourth cup Worcestershire sauce
3 tablespoon Fresh parsley leaves, finely
chopped
2 One half tablespoon Fresh thyme leaves
1 cup Tomato paste
Three fourths cup Dark brown sugar

SHRIMP
12 lg Shrimp, peeled & deveined,
tail left on
12 Strips bacon, fat rendered
but still soft
1 qt Vegetable oil, (for frying)
1 cup Whole milk
2 md Eggs, beaten
1 cup Cracker crumbs [mebbe
cornmealrael]
Green onions, chopped
Lemon wedges

RAEL'S CAJUN SEASONING
1 1/8 teaspoon Salt
Three fourths teaspoon Paprika
One half teaspoon White pepper
One fourth teaspoon Onion pwdr
One fourth teaspoon Garlic pwdr
One fourth teaspoon Cayenne (+)
One fourth teaspoon Black pepper
One fourth teaspoon Dried thyme leaves
1/8 teaspoon Dried basil leaves

*Rael's cajun seasoning: scale up in direct proportion; salt is variable.

FOR STUFFING: Combine all ingredients except cracker crumbs in nonreactive
bowl; stir to combine. Gradually add cracker crumbs until ingredients bind
[meaning, don't overmix just until wetted/sticking]. Cover; reserve in
refrigerator.

FOR THE "Q": Heat olive oil in large, nonreactive skillet over medium heat.
Add onions, celery, and garlic; saute 3 min. Add salt, black pepper, red
pepper flakes, dry mustard, and hot sauce; raise heat; saute 2 minutes. Add
vinegar, water, and lemon juice; simmer until reduced by 1/4. Stir in
remaining ingredients. Bring to boil; reduce by One half (consistency should be
thick).

FOR SHRIMP: Butterfly each shrimp; fil with 1 TBSP crab stuffing. Wrap
strip of bacon around center; reserve in refrigerator 1 hour. Heat oil in
deep fryer to 350deg F. Warm seafood "Q"; reserve. Dip each shrimp in
milk; dredge in flour; dip in eggs; roll in cracker crumbs; reserve. [do
this as quickly as possible so as breading doesn't become "wet"] Fry shrimp
until golden, abt. 5 minutes, or less; drain on paper towels.

To serve, mirror dinner plates with sefood "Q"; arrange 3 shrimp on each
plate; garnish with chopped green onions and lemon wedges.

frm. Food Arts/Jun 96

NOTES : Can be scaled up in direct proportions.

Posted to CHILEHEADS DIGEST V3 #172

Recipe by: Exc.Chef Frank Lee, Slightly North of Broad, Charleston,SC

From: VoodooChile rael@ebicom.net

Date: Fri, 29 Nov 1996 10:10:59 0600