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  • Writer's pictureTommy Centola

Rockefeller-Stuffed Shrimp

Here's a big twist on Oysters Rockefeller. You can make this recipe either as an appetizer or entrée. Just use more shrimp per plate.

2 tablespoons butter

1 1/2 tablespoons finely chopped fennel

1 tablespoon finely chopped red onion

2 teaspoons minced garlic

1/4 pound lump crabmeat, picked over for shells

1/4 cup thawed and drained chopped frozen spinach

3/4 cup crushed buttery round crackers

1/4 cup seafood stock

1 tablespoon packed fresh chopped parsley

2 1/4 teaspoons Pernod

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon kosher salt

1/4 teaspoon ground cayenne pepper

2 tablespoons butter, melted

Preheat oven to 375℉. Line a baking sheet with parchment paper; lightly spray with cooking spray.

In a large nonstick skillet, heat butter over medium-high heat. Add fennel, onion, and garlic; sauté, stirring frequently, until vegetables are softened, 2 to 4 minutes. Add crabmeat and spinach; cook, stirring frequently, until heated through, 2 to 3 minutes. Stir in crackers, stock, parsley, Pernod, Worcestershire, salt, and cayenne; remove from heat.

Peel shrimp, leaving the tail on. Make a deep slit down back of each shrimp from large end to tail, cutting into but not through of each shrimp. Devein. Place shrimp, cut side down, in prepared pan.

Mound about 2 teaspoons stuffing on top of each shrimp; curl tail over stuffing, pressing gently. Drizzle with melted utter.

Bake until shrimp turn pink, 5 to 7 minutes. Garnish with parsley, if desired. Serve immediately.

6 slices bacon

1tablespoon fresh lemon juice

1 1/2 teaspoons hot sauce

12 fresh oysters, shucked and drained

12 wooden picks

4 ounces cream cheese, softened

1/4 teaspoon granulated garlic

12 slices bagette, toasted

Garnish; sliced jalapeño (optional)

Preheat oven to 405℉. Line a rimmed baking sheet with foil; top with a wire rack.

In a large skillet, cook bacon over medium heat for 5 to 6 minutes. (Bacon should be cooked about halfway through, not crisp.) Remove from skillet, and let cool. Cut inhale crosswise.

In a small bowl, combine lemon juice and hot sauce. Brush oysters with lemon juice mixture.

Wrap half a piece of bacon around heat oyster, overlapping ends slightly. Secure bacon with a wooden pick. Place bacon-wrapped oyster on rack on prepared pan, wooden pick side down.

Bake for 5 minutes; turn, and bake until bacon is crisp, 4 to 5 minutes more. Transfer to a paper towel-lined plate to let drain. Remove wooden picks.

In a small bowl, combine cream cheese and granulated garlic. Spread a spoonful of cream cheese mixture onto each baguette slice, and top with a warm bacon-wrapped oyster. Garnish with jalapeño, if desired. Serve immediately.


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