(Fresh; 10/15 - count per pound)
(Un-cooked, Shell On)
Gulf shrimp are known worldwide for their sweet flavor and hearty texture. Shrimp can be used for a variety of dishes such as salads, scampi and ka-bobs. Serve them steamed with butter on the side or just lightly bread and drop them in the deep fryer.
Handling & Preparation
To thaw frozen shrimp, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes.
Thawed shrimp cook quickly. They are best prepared in sautes, casseroles, and other stove-top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough.
Shrimp can also be steamed or boiled for about 6 minutes.
Baked Stuffed Shrimp
- 24 Jumbo Shrimp
- 1/2 tsp. salt
- 1 medium onion - minced
- 2 Tbsp. mayonnaise
- 1 green pepper - chopped
- 2 Tbsp. flour
- 6 Tbsp. butter - divided
- 1 c. milk
- 1 c. fresh crab meat
- 1 Tbsp. sherry wine
- 1 tsp. Worcestershire sauce
- 1 tsp. dry mustard
- Grated Parmesan cheese
Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat.
Saute onion and pepper in 4 tablespoons butter until soft but not brown. Add the crab meat, dry mustard, Worcestershire sauce, salt and mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture along with the sherry. Mix well, stuff the split shrimp with the crab meat and dot with extra butter. Sprinkle lightly with Parmesan cheese and paprika.
Arrange in shallow baking pan and bake at 350 degrees F. for 25-30 minutes.
4 to 6 servings