Deep Fried Shrimp Stuffed With Ham Recipes

DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB

Steps:

• 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.
• 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.

DEEP-FRIED SHRIMP STUFFED WITH HAM

Steps:

• 1. Shell and devein shrimp, leaving the tail segments intact. Butterfly shrimp, making 2 slits in the back of each. 2. Slice ham thin then cut in 1- by 3-inch strips. Thread 1 strip through each shrimp, working from back to front so that ham is mostly inside. Meanwhile heat oil. 3. Beat egg. Mince onion and garlic and add, along with soy sauce and sherry. Then sift in flour, cornstarch, salt and pepper beat to a smooth batter. 4. Holding shrimp by the tail, dip in batter to coat. Add to oil, 1 at a time, and deep-fry until golden. Drain on paper toweling serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STUFFED SHRIMP

Steps:

• 1. 1. Peel raw shrimp but leave tails intact. Devein shrimp and with a sharp knife split them down the back to butterfly. Set aside.
• 2. 2. In a skillet, combine oil, green onions, parsley, onion, and bell pepper. Over medium-high heat, saute until vegetables are soft, about 3 minutes. Add butter, black pepper, cayenne, garlic powder, and soft bread crumbs.
• 3. 3. Spoon skillet mixture into a bowl and allow to cool slightly. Whisk in 1 of the eggs and add crabmeat and cooked shrimp. Gently mix the stuffing mixture and add salt to taste.
• 4. 4. Shape 24 portions of stuffing mixture and press into the split in the extra-large shrimp. Whisk together remaining eggs and milk. Place flour and bread crumbs in separate pie pans. Add salt and pepper to taste.
• 5. 5. Carefully dust stuffed shrimp with flour, dip into egg batter, then dredge in bread crumbs. Place breaded shrimp on a waxed-paper-lined baking sheet and refrigerate 30 minutes.
• 6. 6. Pour vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat to 350 degrees F. Fry shrimp, a few at a time, until golden, about 3 to 5 minutes. Serve with fries or salad. Can also be served with tartar sauce, remoulade sauce, or cocktail sauce.