Falcone's Crossroads

Where This Meets That

Friday Fish Suggestions: Stuffed Shrimp Montage

My wife and I eat at a wonderful restaurant called Pappadeaux about once a year, and every time, I order their Stuffed Shrimp Montage.  Basically, it’s butterflied shrimp stuffed with crab cake and buried under a mound of melted cheeses.

A couple months ago, I boldly tried to re-create the dish at home – a reduced carb version at that – and came pretty close.  Last night, to kick off the first Friday of Lent, I attempted to perfect it.

Here’s how it went.

The Shrimp
Butterflied ShrimpYou need big shrimp for this. Big ones.  Costco’s jumbo easy-peel shrimp are perfect, since they already partially butterflied and super-easy to peel.  Regardless of your starting point, your desired end result is to have about a dozen big butterflied shrimp with tails still attached.

Place shrimp on baking sheet so the tails curve upward.

The Crab
It’s expensive, I know, but this meal is a treat. Get the real stuff, not the imitation meat.  Be sure to pick through the meat to remove all the little bits of shell, but don’t break up the crab meat anymore than necessary (you want chunks).  Helpful hint: spread the meat out on a baking sheet and broil it for minute or so; the shell bits will change color and be easier to spot.

CrabcakeThe Stuffing
Ingredients

  • 1/2 cup (about 10) Ritz crackers
  • 1/2 cup almond flour
  • 1 tsp parsley
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Cajun seasoning
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • dash of cayenne pepper
  • 1 green onion, finely sliced
  • 1 stick butter, melted
  • 1/2 pound lump crab meat

Preparation
Mix together all ingredients EXCEPT butter and crab meat.
Stuffed Shrimp uncookedStir butter into mix until combined.
Add crab meat and mix only lightly.

Separate tablespoon-sized portions of mixture, roll into oblong balls, and stuff firmly into each of your prepared shrimp.

Bake at 375° for 15-17 minutes.  Remove from oven, pile on cheese to your liking, and broil quickly only to melt the cheese.  Pappadeaux says it uses a blend of parmesan and romano cheeses, but those are both hard cheeses, so I also added a mozzarella-based Italian blend..

Stuffed ShrimpSo, did I achieve perfection?

No. But they were pretty darn tasty!  Next time, I’ll turn the shrimp over before stuffing, as it might better bind the crab cake to the shrimp during cooking.  Or better yet, I might remove the tail altogether.  No, it won’t be “like Pappadeaux”, but it might make for an all around even more pleasurable experience.

If you decide to try this on your own, be warned that the entire process takes awhile. Hopefully once you have a taste, though, you’ll agree that it’s totally worth it!  Enjoy!

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4 comments on “Friday Fish Suggestions: Stuffed Shrimp Montage

  1. explodyfull
    February 16, 2013

    These look so fat and delicious!

  2. Grande Falcone
    February 16, 2013

    Indeed!

  3. Pingback: Crisp Crab Cakes with Chipotle Mayonnaise Recipe – Lenten Meal Idea | WHOLE LIVING WEB MAGAZINE

  4. Pingback: Happy Blog Birthday, Blog! | Falcone's Crossroads

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This entry was posted on February 16, 2013 by in Food & Drink and tagged , , , , , , , , .
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