Crevettes Farcies Stuffed Shrimp Recipes

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

MIRLITONS FARCIS AUX CREVETTES (CHAYOTES STUFFED WITH SHRIMP)

Steps:

• Split chayotes lengthwise in half. Put in kettle of cold water and add salt to taste. Bring to boil and simmer about 10 minutes. Do not overcook or vegetables will become mushy. Drain and run briefly under cold water. Drain again.
• Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell of about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup. Set aside.
• Peel and devein shrimp and chop coarsely. There should be about one and a quarter cups. Set aside.
• When ready to cook, preheat oven to 425 degrees.
• Heat half the butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Sprinkle with flour and stir to distribute evenly. Add milk, stirring rapidly with wire whisk.
• When sauce is thickened and smooth, add chopped pulp. Bring to boil, stirring, and add ginger and scallions.
• Remove from heat and stir in egg yolk. Let stand to room temperature. Stir in shrimp, salt pepper, quarter cup of bread crumbs and parsley.
• Use mixture to stuff chayote halves. Pile up and smooth over.
• Blend remaining quarter cup of bread crumbs and cheese. Sprinkle tops with mixture, patting to help it adhere. Dot with remaining two tablespoons of butter.
• Arrange stuffed halves in a lightly buttered baking dish and place in oven. Bake 20 minutes.

CREVETTES AU VERMOUTH (SHRIMP WITH VERMOUTH)

Steps:

• Shell and devein the shrimp.
• Heat 2 tablespoons of the butter in a skillet and add the shrimp. Add salt and pepper to taste. Let cook, stirring, one minute or less. Cook only until the shrimp lose their raw look. Add the vermouth, and when it comes to a boil, let cook over high heat for about 15 seconds.
• Combine the onion and vinegar in a saucepan. Drain the juices from the shrimp into the saucepan, and bring to a boil. Cook down over relatively high heat to about 1/4 cup. Add the cream, and bring to a boil.
• Cut the remaining butter into small pieces and add it to the sauce. Swirl the butter into the sauce. Combine the sauce with the shrimp. Add the parsley. Serve with cheese rice.

CREVETTES FARCIES (STUFFED SHRIMP)

Steps:

• Preheat the oven to 425 degrees.
• Peel and devein the shrimp. Rinse well and pat dry. Split the shrimp partly through, slicing from the upper curved portion of each shrimp. Place each shrimp on a flat surface and press down to open partly, butterfly style.
• Meanwhile, cook the egg in boiling water about 12 minutes. Drain. Set aside.
• At the same time, put the bread crumbs in a flat pan and run briefly under the broiler until golden brown, stirring occasionally. Set aside.
• Heat the butter in a saucepan and add the onion, garlic, green peppers and celery. Cook, stirring, until vegetables are wilted but still crisp. Add the bread crumbs, paprika, oregano, basil, salt and pepper.
• Peel and chop the egg. Add it to the bread crumb mixture. Blend well.
• Lay out the shrimp on a flat surface, split side down. Heap an equal portion of the stuffing on top of each. Press the stuffing down and smooth over the top.
• Lightly oil a baking sheet or pan large enough to hold the shrimp in one layer. Arrange the shrimp over the bottom. Brush the tops lightly with the olive oil.
• Place the shrimp in the oven and bake eight to 10 minutes.