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More recipes from VahRehVah.com
Friday, June 12, 2009
Monday, June 8, 2009
Shrimp with Crab
I made this last night. I don't have a picture but it was so good I wanted to share it anyway. I love seafood and I love french food so this combines both. It's more of a special occasion meal because it has so much butter but hey, that's why it's good. I developed the recipe from a deviled crab recipe I had and through experimenting with various french sauces before hitting on this one. I hope you enjoy.
Crab Stuffed Shrimp with Angel Hair Pasta and Orange-Caper Beurre Blanc
1 lb large shrimp
½ lb crab
2 tablespoons chopped shallots
¼ cup dry Italian bread crumbs
1 egg - beaten
Lemon juice - about a half a lemon in the stuffing and the reminder in the butter
Emeril’s Bayou Blast or any Cajun seasoning – about a teaspoon or to taste
Preheat oven to 375. Peel, devein and butterfly shrimp, leaving tails on if you want. Spray two 13x9x2 dishes with cooking spray. Place shrimp in dishes pressing lightly to open. Sprinkle lightly with salt and freshly ground pepper. Sauté the shallots in butter – about a tablespoon – until softened and remove from heat. Inspect crab and remove any shell or cartilage. Add to pan along with remaining ingredients. Spoon about a tablespoon full onto each butter flied shrimp. When all shrimp are stuffed, melt about ¼ cup of butter, add some paprika for color along with the juice of the other half of the lemon. Drizzle evenly over the shrimp. Bake the shrimp for about 15 minutes until shrimp is fully cooked. Serve over angel hair and top with Orange Caper Beurre Blanc.
Orange Caper Beurre-Blanc
1/3 cup orange juice
1/3 cup white wine
1 stick unsalted butter – must be ice cold - using warm butter will cause the sauce to break and become just melted butter
1 tablespoon or so heavy cream
1 tablespoon capers, drained
Bring juice and wine to a simmer over low heat and reduce until it’s about 2 tablespoons of liquid. Let cool slightly. Cut stick of butter into 12 pieces. Whisk in butter one piece at a time until sauce thickens. Whisk in cream and taste for seasoning. Add salt as needed. Stir in capers and serve over shrimp.
Next time I make it I will take a picture.
Crab Stuffed Shrimp with Angel Hair Pasta and Orange-Caper Beurre Blanc
1 lb large shrimp
½ lb crab
2 tablespoons chopped shallots
¼ cup dry Italian bread crumbs
1 egg - beaten
Lemon juice - about a half a lemon in the stuffing and the reminder in the butter
Emeril’s Bayou Blast or any Cajun seasoning – about a teaspoon or to taste
Preheat oven to 375. Peel, devein and butterfly shrimp, leaving tails on if you want. Spray two 13x9x2 dishes with cooking spray. Place shrimp in dishes pressing lightly to open. Sprinkle lightly with salt and freshly ground pepper. Sauté the shallots in butter – about a tablespoon – until softened and remove from heat. Inspect crab and remove any shell or cartilage. Add to pan along with remaining ingredients. Spoon about a tablespoon full onto each butter flied shrimp. When all shrimp are stuffed, melt about ¼ cup of butter, add some paprika for color along with the juice of the other half of the lemon. Drizzle evenly over the shrimp. Bake the shrimp for about 15 minutes until shrimp is fully cooked. Serve over angel hair and top with Orange Caper Beurre Blanc.
Orange Caper Beurre-Blanc
1/3 cup orange juice
1/3 cup white wine
1 stick unsalted butter – must be ice cold - using warm butter will cause the sauce to break and become just melted butter
1 tablespoon or so heavy cream
1 tablespoon capers, drained
Bring juice and wine to a simmer over low heat and reduce until it’s about 2 tablespoons of liquid. Let cool slightly. Cut stick of butter into 12 pieces. Whisk in butter one piece at a time until sauce thickens. Whisk in cream and taste for seasoning. Add salt as needed. Stir in capers and serve over shrimp.
Next time I make it I will take a picture.
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