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+--- Thread: Stuffed Shrimp Enbrochette (/showthread.php?tid=137625)
Stuffed Shrimp Enbrochette - tubeN2 - 06-03-2004
[left]20 jumbo raw shrimp - peeled, deveined
1/2 cup Seafood Stuffing[size 2] [/size]
10 jalapeno slices - halved
2 slices Monterey jack cheese - cut into 20 equal-size pieces
1 Lb. raw thin-sliced bacon[/left] [left]Slice shrimp down the middle of the opposite side you deveined.
-Lay shrimp cut side up and press 1 tsp. prepared stuffing into each shrimp cut.
-Place a piece of cheese over the stuffing on each shrimp.
-Wrap each stuffed shrimp in a strip of bacon.
-Thread 5 shrimp on a bamboo skewer; repeat with remaining shrimp.
-Deep-fry shrimp in 400 degree oil until bacon is browned OR grill shrimp over a high flame, turning once, until bacon is browned OR broil shrimp, turning once, until bacon is browned.[/left] [left]Seafood stuffing:[/left] [left]1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 Tbls. minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base - see Notes, below
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat[/left] [left]Sauté celery, onion, and garlic in margarine for until translucent.
-Add pollock and cook for 5-7 minutes.
-Add shrimp and cook for 2 minutes.
-Drain most (but not all) of liquid from pan.
-Stir in shrimp base and peppers.
-Fold in croutons and breadcrumbs.
-Fold in crab meat.[/left] [left][size 4]Notes:[/size] Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can't find it, use chicken soup base OR 2 tsp. chicken bouillon granules.[/left]
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