Crab-Stuffed Shrimp With Red Bean Relish
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Crab-Stuffed Shrimp With Red Bean Relish
  Shrimp    Relish    Beans  
Last updated 6/12/2012 1:00:03 AM. Recipe ID 23097. Report a problem with this recipe.
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      Title: Crab-stuffed shrimp with red bean relish
      Yield: 4 Servings
 
      1 tb Unsalted butter
    1/4 c  Finely minced onions
    1/4 c  Finely minced celery
    1/4 c  Finely minced green bell
           Peppers
      2 tb Finely minced red bell
           Peppers
      1 tb Minced garlic
      4 ts Creole Seasoning
      1 ts Salt
           Black pepper
      1 lb Lump crabmeat, picked over
           For shells and cartilage
      1    Egg
    1/4 c  Freshly grated Parmesan
           Cheese
      1 tb Creole or other whole-seed
           Mustard
    1/4 c  Bread crumbs
     16 lg Shrimp, peeled except for
           The tails, and butterflied
           Red Bean Relish (previous
           Recipe)
           Garnish: chopped green
           Onions
 
  Heat oven to 375 degrees. Line a baking sheet with parchment or waxed
  paper.
  
  Melt butter in a medium skillet over high heat. Add onions, celery,
  green and red bell peppers, garlic, 2 teaspoons of the Creole
  seasoning, 1/2 teaspoon of the salt and 4 turns pepper; sautJ 2 to 3
  minutes. Add crabmeat and toss gently, taking care not to break up
  crabmeat lumps, about 1 minute. Remove from heat and allow to cool 3
  to 4 minutes.
  
  Whisk egg in a large bowl, and stir in crabmeat mixture. Stir in
  Parmesan, mustard and bread crumbs. Makes 2 1/2 cups stuffing. Shape
  into 16 balls, using about 2 1/2 tablespoons for each ball.
  
  Sprinkle shrimp with the remaining 2 teaspoons Creole seasoning, and
  rub in well with your hands. Press one stuffing ball into each shrimp
  and arrange the shrimp on baking sheet. Sprinkle top of stuffing with
  the remaining 1/2 teaspoon salt.
  
  Bake until brown, about 10 minutes. To serve, mound red bean relish
  in the center of each plate, arrange 4 shrimp around the relish, and
  sprinkle green onions around the plate.
  
  Yield: 4 servings




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Recipe ID 23097 (Apr 03, 2005)

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