Death-Defying Stuffed Shrimp with Tasso Ham and Crab

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is simply the best. I would call it labor intensive but worth evey minute for prep. I found in the atlanta cuisine rest. talk. the ingredients needed to turn regular ham into tasso ham. ( cayenne, onion powder, gumbo seasoning, kosher salt, fresh thyme and peanut oil. Bake the ham with the ingred for aboout 30 min at 275. I used the Stove top cornbread dressing dry mix for my crumbs. To keep the tails turned inward afer stuffing, I skewered them with toothpicks.
Sit back and let the compliments pour in for this awesome appetizer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was absolutely delicious! fairly easy , I made this at least 5 times for guests .....Never had any leftover!
Judy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had high expectations. Every recipe of Tyler's that I make is jaw-dropping. I went out of my way to get tasso ham at a cajun meat store, bought massive prawns, and spent a lot of money on great quality crabmeat. I found the recipe to be completely bland. It really needs more herbs and some definite spice. Next time, I will throw in a lot of fresh thyme, less cornbread, and some hot sauce or cayenne pepper (which I threw in anyway, but it didn't really help. The aoli was good, but it didn't really 'go' with the shrimp.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love the recipe, but I still have not been able to find tasso ham. I use prociutto instead and freshly baked jiffy cornbread.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I prepared this for 8 friends and they were so impressed with the taste and the presentation. The aioli was easy and so good. Cant wait to repeat this recipe again soon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tyler how do you do it? Your stuffed shrimp are unbelievable. I have made everything from your, ?Chicken Cordon Bleu? to your, ?Sage Turkey with Corn Bread Stuffing? which made my Holiday a complete success. You?re the best chef on the Food Network because of your ability to share your expertise, and take simple ideas and turn them into complete masterpieces. Oh, by the way your Margaritas rock too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG! Insanely good!! And it's stunning to look at, too. My guests were floored when I brought this out to them as a first course this Christmas! I was unable to get my hands on Tasso ham, but proscuitto was a suitable substitute. And for the cornbread crumbs, I simply made a quick pan of cornbread from the recipe on the back of my Quaker yellow cornmeal box, but I reduced the sugar amount by half. Then I spun the bread in the food processor to make the crumbs. Very easy. The sauce was the perfect accompaniment to the dish. Just delicious! It takes a little foresight to make b/c the tomatoes need a few hours to dry out in the oven and the garlic needs a while to roast, but it's easy to make. Make sure to check your canola oil before making it. Smell it and make sure it's odorless...stale and/or rancid canola oil will ruin your sauce. Better yet, buy new canola oil for this sauce. (unfortunately, I speak from experience. I had to run out and by more tomatoes on Christmas Eve and do them all over again b/c my canola oil was old. ARRGGH! If you love shrimp and crab, then definitely make this dish. It is unbelievable!! Another winning Tyler recipe.