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Stuffed Shrimp Almondine
always loved stuffed shrimp. This one comes from the hand of Simon
who with his brothers Pierre, Maurice, and Andre operated a
restaurants around town for about 30 years. Although they
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
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
and thyme for one minute. Add crabmeat, moistened 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
shrimp. Dust with flour, then pass through egg wash.
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
butter and broiled, turning once.
Serves four entrees or eight appetizers.
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