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Stuffed Shrimp Almondine
Tom Fitzmorris
”I
always loved stuffed shrimp. This one comes from the hand of Simon
Bitoun,
who with his brothers Pierre, Maurice, and Andre operated a
number of
restaurants around town for about 30 years. Although they
were French
Moroccans, they had
a great understanding of Creole
cooking, and always
did it with verve, as this
recipe will attest.”
24 large shrimp
1 stick butter
1 cup green onions, finely chopped
1 teaspoon crushed rosemary
1/2 teaspoon thyme
1 pound white crabmeat
3 cups moistened, torn bread
1 cup bread crumbs
3 eggs
1 cup milk
3 cups flour
1 tablespoon salt
1/4 teaspoon white pepper
1 cup chopped almonds
Vegetable oil for frying
1. Peel, devein, and butterfly the shrimp.
2. In a skillet, heat the butter to bubbling. Sauté green
onions, rosemary,
and thyme for one minute. Add crabmeat, moistened bread,
bread-
crumbs, and two beaten eggs. Stir to combine. Remove from heat
and allow to cool.
3. Make a wash with the last egg and the milk in a shallow
bowl. In a
separate bowl, combine the flour, salt and pepper.
4. Once cooled, shape stuffing into an oval completely
surrounding each
shrimp. Dust with flour, then pass through egg wash.
Shake off
excess. Roll stuffed shrimp through almonds.
5. Heat vegetable oil to 375 degrees [F.]. Fry stuffed
shrimp for three to
four minutes, or until golden brown. They can also be
brushed with
butter and broiled, turning once.
Serves four entrees or eight appetizers.
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