- 1/2 [1-pound / 454-g] French bread
- 1/2 cup [125 mL] water
- 1 pound [454 g] shelled and deveined frozen small shrimps, thawed
- 1/4 cup [60 g] butter
- 2 cups [500 mL] chopped onion
- 1 cup [250 mL] chopped sweet green pepper, membranes removed and seedee
- 1 cup [250 mL] chopped celery
- 1 tablespoon [15 mL] minced garlic
- 1 pound [454 g] fresh or frozen thawed crabmeat, cleaned
- 4 large eggs
- 2 tablespoons [30 mL] Cajun seasoning, more to sprinkle
- 3 pounds [1.4 kg] giant fresh, or frozen thawed, shell-on giant shrimps
- 1 1/2 cups [210 g] flour
- Oil, for cooking
Horseradish Remoulade Sauce
- 1/2 cup [125 mL] mayonnaise
- 2 tablespoons [30 mL] prepared horseradish
- 2 tablespoons [30 mL] lemon juice
- 2 tablespoons [30 mL] ketchup
- 2 tablespoons [30 mL] Worcestershire sauce
- 1 tablespoon [15 mL] Creole mustard
- 1 tablespoon [15 mL] apple cider vinegar
- 1 tablespoon [15 mL] Tabasco sauce
- 1 tablespoon [15 mL] minced garlic
- 1 tablespoon [15 mL] dried onion flakes, crushed
- 2 teaspoons [10 mL] mild paprika
- 1 teaspoon [5 mL] salt
|
- Into a bowl, whip together all horseradish remoulade sauce until well blended.
- Cover and refrigerate sauce for at least 1 hour before serving.
- Tear bread apart into pieces; sprinkle bread pieces with water stirring to well dampen each piece.
- Press bread pieces to remove excess water; with your hands, tear bread apart into smaller pieces.
- Set aside.
- Rinse, drain then grossly chop thawed small shrimps; set aside.
- Into a frypan, melt butter over medium-high heat.
- Stirring, brown together chopped onion, sweet green pepper and celery along with minced garlic for 5 minutes.
- Stir in reserved dampened small bread pieces.
- Mix in reserved chopped shrimps.
- Cook stuffing for approximately 3 to 4 minutes more, until shrimps turn pink.
- Remove from heat and leave stuffing to cool completely.
- Rinse fresh or thawed crabmeat until cold running water; well pat dry using paper toweling.
- Mix into cold stuffing along with eggs and 1 tablesppon [15 mL] Cajun seasoning until well blended.
- Cover and refrigerate stuffing for 1 hour.
- Shell fresh or thawed giant giant shrimps leaving tails on.
- Using a sharp knife, cut a slit a along the back of the shrimps; remove the veins using the tip of the knife.
- Starting from the inside, half shrimps lengthwise being careful not to cut through; flatten to open-up shrimps.
- Rinse then pat dry shrimps using paper toweling.
- Lightly season shrimps with Cajun seasoning.
- Shape 1 tablespoonful [15 mL] cold stuffing on top of each shrimp.
- Cover and refrigerate for 1 hour.
- Whipping, well mix together flour and 1 tablesppon [15 mL] Cajun seasoning.
- Dip shrimps into seasoned flour until well coated.
- Preheat some oil to 350°F [180°C] into outdoor gaz deep-fryer.
- Deep-fry stuffed shrimps, 4 or 5 at a time into hot oil for approximately 2 to 3 minutes turning shrimps at half-time, until golden brown.
- Leave to drain onto paper toweling.
- Repeat with remaining stuffed shrimps.
- Serve stuffed shrimps really hot, along with horseradish remoulade sauce.
|
