Ingredients
- 6 jumbo shrimp, about 3/4 pound total weight
- ¼ cup plus 1 teaspoon dry sherry
- 6 tablespoons melted butter
- ½ teaspoon finely minced garlic
- 2 tablespoons freshly squeezed lemon juice
- 2 bay leaves, broken into half-inch pieces
- 1 sprig fresh thyme
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼ pound crawfish tails, shelled and with their own fat, or an equal amount of shrimp, shelled
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped sweet red pepper
- 1 tablespoon finely chopped celery
- 1 tablespoon finely minced garlic
- ½ teaspoon Pernod
- 3 tablespoons heavy cream
- ½ cup fine fresh bread crumbs
- Nutritional Information
Nutritional analysis per serving (8 servings)
180 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 115 milligrams cholesterol; 113 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 appetizer servings
Preparation
- Leave shells on jumbo shrimp. Place them, feeler-claws down, on flat surface. Cut through upper shell, almost but not down to feeler claws. Open up top shells butterfly-style. Pull meat from shells, leaving meat attached at the bottom. Press meat back into shells.
- Arrange opened-up shrimp, shell side down, on a baking dish. Pour 1/4 cup sherry and 4 tablespoons melted butter over shrimp. Sprinkle the tops with garlic, lemon juice, bay leaves, thyme, salt and pepper. Blend well. Set aside.
- Put the crawfish tails and their fat or the shrimp on a flat surface and chop as finely as possible. There should be about 1/2 cup.
- Heat remaining 2 tablespoons butter in a small skillet and add onion, sweet pepper, celery and garlic and cook, stirring, about 2 minutes. Add this to chopped crawfish. Add remaining 1 teaspoon sherry, Pernod, cream, salt, pepper and bread crumbs. Blend well. Spoon an equal portion of the mixture onto each opened-up shrimp. Pat mixture to make it adhere to top of each shrimp.
- Meanwhile, preheat oven to 450 degrees. Arrange shrimp stuffed side up on a baking dish and place in oven. Bake 12 minutes until piping hot.
Dining and Cooking