• Tommy Centola

Stuffed Shrimp

Updated: Jan 4

Your first thought when you see Stuffed Shrimp, is how do they get the stuffing into the shrimp? Well, you don’t. The stuffing is actually wrapped around the shrimp then fried. I remember the first time I made this dish. My grandmother was coming over for dinner and I wanted to do something special ( I was still in my teens).  While the flavor was great, the stuffing did not fully stick to the shrimp. I did not allow the stuffing to cool enough. So remember that key, let the stuffing cool.

3 pounds (about 36) fresh jumbo Shrimp, peeled with tail on

2 cups Flour

Egg Wash (See any previous post that have fried seafood)

Seafood Breading ( See any previous post that have fried seafood)

Crabmeat Stuffing

1 stick Margarine

4 sprigs Fresh Parsley, finely chopped

1 Celery Rib, finely chopped

1 medium Onion, finely chopped

1 clove Garlic, finely chopped

1 lb Claw Crabmeat, picked through for shells

1 loaf French Bread

2 Eggs

Creole Seasoning to taste

Melt margarine in skillet with seasonings (parsley, celery and onion) and sauté 10 minutes. Add garlic and sauté until garlic is golden brown. Add crabmeat and sauté an additional 5 minutes. While the crabmeat sautées, moisten bread ( it should be wet but not soggy) in a bowl then chop it. Add eggs and mix. Add crabmeat mixture to bread and eggs. Season with Creole Seasoning. Place in a baking pan and bake for 1 hour at 350 degrees. Remove from oven and allow to cool. Then place it in the refrigerator and cool to about 45 degrees. Sprinkle shrimp with Creole Seasoning. For each shrimp, place 1 tablespoon of stuffing in the palm of your hand, spread ebenly to 1/8 inch thick. Place shrimp in stuffing, roll, and pat well. Roll shrimp in flour, then egg wash, then seafood breading. Fry in deep fryer at 350 degrees for 5 minutes or until golden brown.

Enjoy!!!

​© 2023 by AMBROSIA. Proudly created with Wix.com