Recipe: Stuffed Scampi Shrimp (not Captain Dave's)

STUFFED SCAMPI SHRIMP

5 lbs. U-12 or 16-20 Mexican white shrimp, cleaned and deveined
FOR THE ROUX:
1 lb. butter
2 cups flour
1 tablespoon each minced garlic, basil, oregano, cayenne pepper, and white pepper
FOR THE STUFFING:
1 lb. crabmeat, shredded
1 lb. imitation crabmeat, shredded
1/2 cup chives
1/2 cup parsley

Line a cookie sheet or hotel pan with wax paper. Butterfly the shrimp and lay out flat on pan; put in the freezer till frozen

TO PREPARE THE ROUX:
In a large saute pan melt the butter, add the flour and spices. Stir with a wire whisk till thickened. Set aside until cool but not cold.

TO PREPARE THE STUFFING:
Mix the crabmeat together with the other ingredients in a large bowl. Add the roux and mix together well. If it is too thick add a little cream or milk. Put the mixture in a pastry bag, with a medium-hole tip.

STUFFING THE SHRIMP:
Bring out the frozen shrimp. Pipe the stuffing mixture on to the shrimp (about 2.5 to 3oz per shrimp). Return the stuffed shrimp to the freezer to freeze solid.

BREADING THE SHRIMP:
I use a breading Japanese style bread crumbs called Panko. But you can use any bread crumbs you like. As long as they are not seasoned bread crumbs. Mix some eggs and milk. Bring out the frozen Shrimp from the freezer. dip in the egg mixture then roll in the bread crumbs. Return all the breaded shrimp back to the freezer.

DEEP FRYING:
Deep fry the shrimp to a golden brown.

Place on an iron plate and put in an oven till done. This should take about 10-15 minutes at 350 degrees.

Bring out of the oven and top with a little, Mornay sauce or Hollandaise Sauce. Serve with a rice pilaf or baked potatoes and cocktail sauce on the side.

Source: George's Recipes 2001
Updated at Recipelink.com