Ingredients
For the stuffing:
- 3 tbsp Butter
- 2 Green onions, thinly sliced
- 1 rib Celery, finely chopped
- 3 tbsp Onion, finely chopped
- 1 tbsp Parsley, finely chopped
- 1/2 loaf French bread
- 1 lb Fresh claw crabmeat
- 4 cups Plain, dry bread crumbs
- 2 Eggs
- To taste Salt and pepper
For the shrimp:
- 3 lbs (About 36 fresh Gulf Shrimp
- To taste Salt and pepper
- 2 cups Flour
- 1 Egg
- 1 cup Milk
- As necessary Oil for frying
Stuffed Gulf Shrimp
Meal: Dinner
Cuisine: American
Ingredient: Seafood
Season: Summer
Contributor: Poppy Tooker for Slow Food USA
Directions
6 ENTREES or 12 APPETIZER PORTIONS
- Melt butter in a skillet, then add the onion, green onions, celery rib, and parsley. Sauté all together for 10 minutes, until soft.
- Add crabmeat and sauté for another 5 minutes.
- Moisten French bread with water and chop it finely. Mix in eggs thoroughly. Add crabmeat to egg and bread mixture and mix well. Add 2 – 3 tablespoons of the dry bread crumbs, until stuffing is no longer tacky.
- Peel and clean shrimp, leaving tails on. Butterfly each shrimp then stuff with approximately 1 tablespoon of filling. Roll each stuffed shrimp in flour, egg wash and then breadcrumbs.
- Heat oil to 375 degrees and fry shrimp for about 5 minutes, until browned. Drain on paper towel and serve.
About Ark of Taste
The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
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