LADY AND SONS CRAB-STUFFED SHRIMP
A decadent seafood entree or appetizer with cream sauce and basil pesto.
Provided by Paula Deen
Time 25m
Yield 25
Number Of Ingredients 27
Steps:
- Preheat oven to 350 °F.
- Melt 1 tablespoon butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add 4 1/2 teaspoons cream, mustard and cayenne pepper to sauteed vegetables, mix well.
- Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.
- Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 °F until bacon is crisp and shrimp are pink, about 15 to 20 minutes.
- To serve, arrange 6 shrimp on each plate on a bed of rice, if desired, or serve as an appetizer. Drizzle with Basil Cream Sauce.
- Basil Cream Sauce:
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat, add 1 teaspoon garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add 1/2 quart heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.
- Pesto:
- In a food processor, blend basil leaves, walnuts, 1 cup olive oil, 1 teaspoon garlic and Parmesan cheese until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.
- Yield: about 1 1/2 cups
- Roux:
- Melt 1 stick of butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.
- Yield: about 1 1/4 cups
OYSTER DRESSING
This bready stuffing is spicy and crispy, perfect as a meal or side dish. Packed full of briny oysters, crumbled bread, poultry seasoning and cornbread. Perfect for Thanksgiving, your tastebuds will thank you.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- To make the cornbread, combine cornmeal, flour, 2 eggs, buttermilk and oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
- To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
MARINATED SHRIMP SALAD BY PAULA DEEN
Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.
Provided by Barenakedchef
Categories Easy
Time 8h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
- Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.
Nutrition Facts : Calories 392.1, Fat 34.1, SaturatedFat 4.4, Cholesterol 95.7, Sodium 1317.3, Carbohydrate 9.4, Fiber 4.3, Sugar 2.3, Protein 13.8
THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)
I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!
Provided by Redneck Epicurean
Categories Crab
Time 1h
Yield 5 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE SHRIMP:.
- Preheat the oven to 350°F.
- Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
- Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
- Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
- WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
- Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
- To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.
Nutrition Facts : Calories 924.2, Fat 80.6, SaturatedFat 38.8, Cholesterol 328.5, Sodium 1709.7, Carbohydrate 16.3, Fiber 2.1, Sugar 2.4, Protein 32.9
PAULA DEEN'S COUNTRY STUFFING
Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.
Provided by shimmerchk
Categories Thanksgiving
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown,.
Nutrition Facts : Calories 727.2, Fat 23.7, SaturatedFat 7.1, Cholesterol 134.7, Sodium 1660, Carbohydrate 97.3, Fiber 4.3, Sugar 10.2, Protein 28.6
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