Death-Defying Stuffed Shrimp with Tasso Ham and Crab
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1/4 cup finely chopped parsley, divided
- 1/2 cup tasso, finely diced
- 1 cup cornbread crumbs
- 1/2 to 3/4 cup chicken stock
- 1 pound lump crab meat, picked through
- Salt and freshly ground pepper
- 2 pounds large shrimp, about 10 per pound, peeled with tails on
- Melted butter
- 10 ounces mixed micro greens
- Roasted Tomato Aioli, recipe follows
- Roasted Tomato Aioli:
- 2 egg yolks*
- 2 teaspoons salt
- 2 teaspoons dry mustard
- Dash cayenne
- 1/2 lemon, juiced
- 4 roasted garlic cloves
- Pinch saffron dissolved in 2 tablespoons hot water
- 3 Roma tomatoes, split and oven dried
- 1 cup canola oil
Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.
Preheat oven to 400-degrees F. 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 tablespoons 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 minutes. Serve on bed of greens with Roasted Tomato Aioli.Roasted Tomato Aioli:
Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture 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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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