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Recipe

Crab & Scallion Stuffed Shrimp

Scott Phillips

Servings:8

对于此食谱,请避免已经被变形的虾;因为它的后部被裂开了,所以不能正确地蝴蝶。

Ingredients

  • 3-1/2 Tbs. unsalted butter; more for the baking sheet
  • 1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)
  • Kosher salt
  • 1/2 tsp. Worcestershire sauce
  • Two dropsSriracha hot sauce(or other Asian chile sauce)
  • 1/3 cup mayonnaise
  • 2 Tbs. coarsely chopped fresh parsley, plus 20 whole leaves or small sprigs
  • 1-1/2茶匙。fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 1/2 tsp. Dijon mustard
  • Freshly ground black pepper
  • 1/2 lb.backfin crabmeat, drained and picked over for shells
  • 1-1/4 cups fine fresh breadcrumbs
  • 16 jumbo shrimp (16 to 20 per lb.),butterflied
  • 1 small head frisee lettuce, torn into bite-size pieces
  • 1-1/2茶匙。特级初榨橄榄油

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • 饱和脂肪(g): 4。5
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 125
  • Sodium (mg): 370
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 15

Preparation

Make the stuffing:

  • In a small saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don’t brown). Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.

    在一个中等大小的碗中,将蛋黄酱合并为1汤匙。切碎的欧芹,1茶匙。柠檬汁,柠檬皮,芥末,1/4茶匙。盐和一些胡椒粉。搅拌冷却的葱混合物。加入螃蟹,轻轻而彻底混合。

    In a 10-inch skillet, melt the remaining 1-1/2 Tbs. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbs. chopped parsley and 1/4 tsp. salt.

Stuff the shrimp:

  • Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. (This will be messy; don’t worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.

Bake the shrimp:

  • Position a rack in the center of the oven and heat the oven to 400°F. Bake until the shrimp are cooked through, the crabmeat is hot, and the crumbs are golden brown, 12 to 14 minutes. While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining 1/2 tsp. lemon juice, the olive oil, and a pinch of salt. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.

Make Ahead Tips

您可以将虾蝴蝶,制作馅料和面包屑浇头,然后将虾塞入前一天。如果塞进前方,请不要在面包屑上顶上涂上馅饼或翻转尾巴,直到准备烘烤为止。覆盖并冷藏虾和馅料;在室温下将碎屑密封。烤箱加热时,将填充的虾从冰箱中取出。

Reviews

Rate or Review

Reviews (8 reviews)

  • bob_barnett|07/18/2020

    This is one of our go to recipes. It is company worthy, great for having guest over.

  • 0813carol|08/03/2013

    极好!当然,我很感激我遵循蝴蝶的指示,并在发生错误时购买了一些额外的himp。结果,就像整个菜单一样 - 令人难以置信!对于Lakelady-在成分清单中,虾被列为“蝴蝶”。点击单词以提出说明。

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