| | Stuffed Shrimp 6 large onions
6 stems of celery
2 bell peppers, chopped
2 cloves garlic, minced
1/2 cup cooking oil
1 pound raw shrimp, chopped
salt and pepper to taste
2 cups of day old bread, torn up
1 pound white lump crabmeat (preferably back-fin crabmeat)
1 tablespoon chopped parsley
2 eggs, beaten lightly
4 pound large shrimp, jumbo sized |
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Chop onions, pepper, celery, and garlic. Sauté in oil until tender. Add chopped raw shrimp, salt and pepper. Cook until the shrimp are done. Toast the day old bread and soak in water to moisten. Squeeze out water and add bread to mixture, a little at a time, mixing well. Add crabmeat and parsley. Let cook for 5 minutes. Set aside to cool. Add raw egg. While the mixture is cooling, peel the shrimp, leaving on the tail shell. Take a small sharp knife and split the shrimp down the back, making sure not to cut completely through the shrimp. Clean all waste material from the inside of the shrimp. Fill the backs of the shrimp with dressing and freeze at this point to ensure the dressing holds together. When ready to cook, dip shrimp in flour, then in beaten egg and milk, and then in flour again. Fry in deep hot oil at 350ºF. Wait till they all have turned brown prior to removing from oil.
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