Baked Stuffed Shrimp

© Katherine Stetson

For two hearty dinner portions or four appetizer portions:

  • 16 large raw shrimp (16/20 per pound)
  • freshly ground black pepper
  • ¼ cup unsalted butter
  • lemon wedges

Stuffing:

  • scant cup fresh homemade breadcrumbs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons dry sherry
  • 1 tablespoon nonpareil capers
  • 1 tablespoon dried chives
  • 1 garlic clove, very finely minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Peel and devein the shrimp, leaving tail intact.  With a paring knife, make a ½ inch slit through the shrimp, following the devein path.  Seat shrimp cut side down on a buttered baking pan, and chill until ready to stuff.

Preheat oven to 375 degrees.  Spread breadcrumbs on a baking sheet and toast for 10 minutes, stirring halfway through.  In a small bowl, combine cooled crumbs and remaining stuffing ingredients and mix well.

Preheat oven to 275 degrees.  Use the large end of a melon baller to scoop stuffing on top of the ‘lap’ of the shrimp.  Bake for 25 minutes on center rack.  Turn broiler to high and broil shrimp an additional five minutes or until stuffing is nicely browned.

While shrimp are cooking, melt the butter in a small saucepan, until the curds are light brown.  Keep warm.

Plate shrimp and drizzle each with the browned butter.  Garnish with lemon wedges.

Spicy Fried Shrimp

© Katherine Stetson

Makes approximately 35 shrimp.  Recipe doubles easily.

  • 1 pound medium shrimp (31-40), peeled and deveined, with or without tail
  • 1 cup buttermilk
  • 1 tablespoon chili garlic paste (available in the Asian food section at the supermarket)
  • 1 ½ cups all-purpose flour
  • 1/3 cup cornmeal
  • 1 tablespoon Old bay Seasoning
  • 2 teaspoons sea salt
  • 2 teaspoons ground pepper
  • Peanut oil for frying
  • Lemon wedges

Combine buttermilk and chili paste in a gallon size plastic bag.  Add shrimp and refrigerate for 20 minutes or up to one hour.

Combine flour, cornmeal, Old bay, sea salt and pepper in a gallon size plastic bag and shake to mix.

Heat peanut oil (to a depth of two inches) in an electric fryer or a Dutch oven on the stove to 360 degrees.  Line a cookie sheet with brown paper bagging.

Drain shrimp in a mesh strainer and add to dry mix bag.  Shake well to coat shrimp evenly.  To remove the shrimp without disturbing the coating, pour entire contents of bag onto a sheet of wax paper.  Carefully pluck out coated shrimp and add, in batches, to hot oil.  Cook for 4-5 minutes or until golden brown.  Drain and serve immediately with lemon wedges or keep warm in a 250 degree oven while frying remaining shrimp.

Shrimp Gumbo

© Katherine Stetson

Seafood, chicken and smoked sausages can be used exclusively or in combination in this dish.  Vegetable oil can be used in the roux in place of the unsalted butter, if you refer.

For eight servings:

  • 2 sticks unsalted butter, plus 1 teaspoon
  • ½ cup all-purpose flour
  • 4 cups good quality chicken or seafood stock
  • 2 14.5 ounce cans diced tomatoes, with juice
  • 1 8 ounce can tomato sauce
  • 8 ounce smoked ham steak
  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 1 green Bell pepper, diced
  • 3 cloves garlic, finely minced
  • 1 cup sliced (1/2 inch) okra, fresh or frozen
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce, or to taste
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 pound medium shrimp, peeled and de-veined
  • generous grindings of black pepper
  • sea salt, to taste
  • 6 cups long grain rice, prepared

In a large skillet, melt one teaspoon butter and sauté ham steak until its surface has caramelized slightly.  Remove ham to a cutting board and when cool enough to handle, remove rind and dice ham into 1/3 inch cubes.  Set aside.

In a large stock pot or Dutch oven, over medium heat, melt one stick butter.  Add flour and whisk until smooth.  Reduce heat to medium-low and whisk roux occasionally while you prepare the vegetables.  Roux will develop from pale to tan to light brown to brown in about one hour.  If the roux is finished before the vegetables are ready, remove pot from burner and set aside.

In a large skillet, over medium-high heat, melt remaining stick of butter.  Add onions, pepper, celery, garlic and okra and sauté until vegetables are tender.  Add vegetables to finished roux over medium heat and stir to combine.  Add stock, tomatoes, tomato sauce, Worcestershire, hot sauce, paprika and Bay leaves.  Bring to a simmer, stirring occasionally, and allow to cook for an additional 45 minutes.  Check for seasoning and add hot sauce, sea salt or pepper, as needed.

Just prior to serving, add in the cubed ham and the raw shrimp.  When shrimp turn pink and opaque, ladle gumbo atop warm rice in bowls.

Garlic Shrimp Cazuelas

© Katherine Stetson

This recipe is cooked and served in the same dish so you will need authentic 4.5 inch cazuelas.

For each cazuela:

  • 6 shrimp, peeled and deveined
  • 1 garlic clove, finely minced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon dry sherry
  • 1 teaspoon chopped flat leaf parsley
  • ½ teaspoon dried chili pepper
  • several grindings of pepper
  • lemon wedges, for garnish
  • toasted baguette slices, for garnish

Combine all ingredients in the cazuela.  Cook directly on the stovetop over medium-high heat until shrimp are cooked through and mixture is bubbly.

Remove cazuela to a plate and garnish with a lemon wedge and several baguette slices.  Be sure to caution your guests that the cazuela is very hot.

Copyright © Katherine Stetson, all rights reserved.