Stuffed Shrimp Diable

By: By: Jack

Updated: Tue 2:44 PM, Jun 19, 2012

Ingredients

Colossal shrimp stuffed with deviled crabmeat and broiled. Served with mushroom risotto and fresh asparagus.

Stuffed Shrimp

3 raw colossal shrimp, butterflied with tail on

Diable Sauce Ingredients

1 Tbsp. tomato paste

1/2 oz. Pernod

1/2 oz. sherry

2 cups heavy cream

1 Tbsp. dried tarragon

1 1/2 Tbsp. Dijon mustard

1 tsp. sugar

Roux to thicken

Juice of one lemon

Salt and cayenne pepper to taste

Deviled Crab Stuffing

3 oz. lump crabmeat

1 1/2 cup unseasoned bread crumbs

1 cup Diable Sauce (above recipe)

1 tomato, peeled, seeded and diced

1 Tbsp. Dijon mustard

1 Tbsp. melted butter

2 tsp. dried tarragon

Salt and pepper to taste

Directions

Stuffed Shrimp

1. Over medium heat, cook tomato paste with sherry and Pernod for one minute.

2. Add remaining ingredients, except roux and lemon juice. Simmer for three minutes.

3. Add roux. Cook for one minute.

4. Add lemon juice and adjust seasonings.

Deviled Crab Stuffing

1. Mix all ingredients together, except crab.

2. Gently fold in crabmeat by hand.

3. Put 1/3 of mixture on top of each shrimp.

4. Bake in 400° oven or broil for five minutes until golden brown. Serve with remaining Diable sauce.

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