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Friday, June 18, 2010

Baked Stuffed Shrimp With Remoulade Style Sauce

These shrimp make a very tasty tapas-style appetizer.

Technique:  when you devein the shrimp, then cut all the way through the middle of the shrimp, so that you leave a hole in the middle, then you can lay the shrimp out flat on a baking dish with the body of the shrimp lying nice and flat and the tail facing up for a pretty presentation.  You can then "stuff" the body of the shrimp without the stuffing falling out of the shrimp.

Baked Stuffed Shrimp

25 fairly large shrimp, heads removed and shells removed except for last segment and tail, deveined and cut as described above
1/4 cup red bell pepper, very small dice
1 Korean pepper, very small dice (if you don't have Korean pepper available, just increase the amount of red bell pepper a bit)
1/2 cup shallots, very small dice
2 tablespoons garlic, minced or pressed through a garlic press
zest of 1 lemon (Meyer lemon if available) (use a microplane)
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1 teaspoon paprika (if you use only red bell pepper, then use Hungary half-sharp paprika; if you use a combination of red bell pepper and Korean pepper, then use regular paprika)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons melted butter
1 cup panko crumbs

Mix all ingredients with a fork.  Place the prepared shrimp on a baking sheet.  Scoop up the filling with a standard teaspoon, press it slightly with your hand into a ball, and place on a shrimp.  Continue until each shrimp is "stuffed."  Make sure each shrimp tail curves up and over the stuffing for a pretty presentation.

Bake at 350 degrees for 20 to 30 minutes, until shrimp are pink and stuffing is golden brown.  Serve with remoulade style sauce.

Remoulade Style Sauce

1 cup mayonnaise
Juice of 1 lemon (Meyer lemon if available)
1/3 cup spicy brown mustard
1 tablespoon garlic, minced or pressed through a garlic press
2 tablespoons shallot, very small dice
2 tablespoons capers, rough chopped
splash of port wine vinegar or red wine vinegar
splash of Tabasco sauce

Mix ingredients well and serve with baked stuffed shrimp or any other seafood.