Thursday, April 9, 2009

Crab Stuffed Shrimp

In promotion of their 15 meals under $15 menu, the Outback Steakhouse is sharing some of their recipes. I had the privilege of receiving their recipe for Crab Stuffed Shrimp. Our whole family is seafood lovers, so we were all very excited to try this recipe. 

To the crab stuffed shrimp we added some crusty bread, a salad, and called it a meal. It was quite delicious, though some members of the family preferred the shrimp solo, without the stuffing. There was stuffing left after the shrimp were prepared. We took that extra stuffing, rolled it into small balls and deep fried them. They were wonderful!

Below is the recipe: 

Crab Stuffed Shrimp

¼ pound Butter

¼ pound Diced Onion

¼ pound Diced Celery

1 ½ tsp. Chopped Garlic

2 Tbs. Sliced Green Onions

¼ tsp. Salt

1/8 tsp. Black Pepper

1/8 tsp. White Pepper

1 cup Bread Crumbs

¼ pound Lump Crab Meat

  1. Place sauté pan over medium heat. Place butter in the pan and allow to melt.

  2. Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.

  3. Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.

  4. Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with a spatula until blended.

Lemon Pepper Butter:

½ cup Water

2 Tbs. Flour

1 ½ Tbs. Lemon Juice

½ pound Butter

1 tsp. Lemon Pepper Spice

Combine water, lemon juice, flour and seasonings in a sauce pan.

Over high flame, whisk until mixture thickens. Remove from heat.

Slowly add softened butter in small amounts until all is blended.

Cooking Shrimp:

Butterfly shrimp.

Place flour in a container and toss shrimp until completely coated.

Deep fry shrimp at 350 degrees for 1 1/2 minutes.

Place 1 Tbs. of hot stuffing onto each cooked shrimp.

Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.

Serve and Enjoy!!!!!

Thanks Outback for the wonderful recipe!

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