Stuffed Shrimp: Finally a Great Home Recipe!

I love shrimp.  Shrimp scampi, fried shrimp, shrimp burgers, shrimp with pasta, shrimp Island of Scorpios, shrimp creole, shrimp and grits, Sea Island shrimp...ok, I know I'm sounding like Bubba Blue from Forrest Gump, but I jess cain't hep myseff.  I love shrimp!

My latest foray into my new cookbook that I got for Christmas was for a marvelous stuffed shrimp recipe.  This is one of those dishes that I've enjoyed in restaurants, but for some reason, haven't ever attempted at home.  But, guess what?  Yes, you can try this at home.  I did and with stellar results.


Aside from the flavor there is the lesson:  so often people become frustrated with this dish because they cut a slit in the shrimp, along the back (logically), stuff it, then during baking all the stuffing is popped out by the shrimp as it cooks.  Well, guess what?  There's a very simple technique that solves this problem. All you do is slit the back of the shrimp as you'd expect, cutting almost all the way through, in order to open, or "butterfly" the shrimp like a book.  But here's the trick...actually cut a 1/2"-1" hole through the bottom of the shrimp.  Then, flip it over.  This flattens the shrimp out onto your baking pan, causing the tail to flip up.  Then, you add your stuffing, which can then adhere to the shrimp via that hole.  In this position, as the shrimp cooks, it curls around the filling rather than against it and forcing it out.  Duhhhh...this seems like I should've figured it out by myself.

See the holes?

To top it all off, I used extra large shrimp from Beaufort that I found at the All Local Market on Saturday.  Fresh, South Carolina shrimp make all the difference!  Here's the recipe...I hope you'll try it and love it!

• 4 slices hearty white sandwich bread, torn (I used the Italian sandwich bread from the Publix bakery)
• 1/2 cup mayo
• 1/4 cup clam juice (I didn't have this, so I used chicken broth)
• 1/4 cup finely chopped fresh parsley
• 4 scallions, finely chopped (remember this is NOT a shallot)
• 2 garlic cloves, finely chopped
• 2 tsp grated zest & 1 Tbs lemon juice
• 1 Tbs Dijon mustard
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• 1 1/4 lbs colossal shrimp, peeled, deveined and tails left on

Heat oven to 375. Pulse bread in processor to coarse crumbs.  Transfer to the bottom of a broiler pan and bake until golden and dry, 8-10 min, stirring halfway through.  Remove from oven and reduce heat to 275.

Stuffed and ready for the oven!

Combine crumbs with remaining ingredients (except shrimp of course) in a bowl.  Prepare the shrimp like I told you, pat them dry then place on the lightly greased broiler pan bottom.  Divide the stuffing mixture among the shrimp and press to adhere.  Bake until the shrimp are opaque, about 20 minutes or so. 

Remove from the oven, turn on the broiler then return to the oven to broil 1-3 minutes, to crisp up the stuffing.  Devour.

Columbia's All Local Market

Quite often, I think Columbia gets a bad rap.  We are centrally located, we're not a beach or mountain destination.  Since the State Legislature is here, sometimes we're viewed as the capital of B.S. and governmental nonsense.  Since we're "Famously Hot", some people avoid us like the steamy, humid plague from June to September.  But, you know what?  Columbia is a lot cooler than many think and we're pretty fortunate to have so many interesting things to do and see here.

Take for example, the All Local Farmer's Market (click here).  It began, oh I don't know, maybe 2 years ago in a run-down warehouse space in Olympia. I took Viv a few times early on then I started working most weekends, so I began to forget to work it into our schedule, despite the fact that I drive by there everyday.  Well today, I put the market on our agenda and I'm so glad!  This is going to become a regular part of our schedule from now on!

The market has undergone a major renovation but is still a rustic, open, warehouse space.  A covered porch has been added and the exterior is very attractive now.  The coolest thing though is that the market is really evolving into not so much a place but an event. People now go there not just for the quality, local, fresh, home-grown, organic, natural and delicious products, but for the experience.  Eating out on the porch, listening to music, meeting up with friends, making new friends, trying new stuff.  It's exactly what we all want to find in our towns.



This morning, our little family unit went over and this is what we found.  Emile DeFelice's Heirloom Pastured Pork , City Roots' microgreens and nasturtiums, Anson Mills' grits, my good buddy Stephen serving biscuits & gravy and quiche from Gervais & Vine, Paolo's gelato for the Vivver and crazy strong espresso for the Neilix and I tried this awesome truffle salt (sorry I can't remember the name of the vendor).  I'm going to have to go back and buy that. I can't quit thinking about it.  I'm thinking about making homemade french fries and tossing with that truffle salt.  Oh yeah!  Columbia has hit the jackpot.

So I'm of the opinion that this should be part of the Akre family Saturday morning.  Local shopping, breakfast and a thermos of Bloody Mary's on the porch, then head off for our Little Ninja's karate lesson.  Sounds like a delicious plan to me!  You'll have to join us sometime.