Ingredients
- 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
Directions
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:
- 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
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.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 20 reviews
By Reelfun
Holiday, FL
on June 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this recipe time and time again with great reviews. The only thing I changed is I added 1 clove of minced garlic (sauteed with the onion & sausage and also use andouille sausage (minced instead of the Tasso. I think it gives it even better flavor. I also add a tiny pinch of saffron to heated chicken stock for more flavor in the stuffing. I can never seem to make enough of these for parties.
By sashakitty
San Jose, CA
on April 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love this recipe! Have made it as written, and when I can't find Tasso ham, I use regular ham sauted with a bit of cajun spice. Corn bread adds a good flavor too, but in a pinch I've subsituted panko bread crumbs.
The method also works well with other fillings - great to finally be able to make stuffed shrimp that look pretty!
By mitchemterrence...
Andover, 63
on August 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It's a little labor intensive, but the results are worth it.
Great tasting and beautiful to look at.
Good luck finding tasso ham though. You'll probably need to roll your own.
Read all 20 reviews