BAKED STUFFED SHRIMP
This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.
Provided by LRW1
Categories Seafood Shellfish Shrimp
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
- Preheat oven to 400 degrees F (200 degrees C).
- Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
- Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g
SHRIMP STUFFED RIBEYE
I originally made these sinful steaks for some friends who transferred to the midwest and were missing the flavors of the gulf coast. The kicker? We had them for Thanksgiving dinner. I have made them several times since and even entered them into the ribeye portion of a cookoff. They were a hit winning first place.
Provided by Patrick Johnson @pwjohnso
Categories Beef
Number Of Ingredients 8
Steps:
- Grind shrimp, bell pepper, onion, garlic and salt and pepper in food processor until consistency of paste.
- With a small knife, cut a slit in each steak creating a cavity in each steak to hold the shrimp mixture. Take care not to puncture the steak except for the entry point.
- Stuff steaks with shrimp mixture securing with two toothpicks. Season with Cajun seasoning and marinade with dressing and Worcestershire for a minimum of 2 hours; turning at least halfway through the process
- Grill on each side for about 10 minutes each. Finish in oven on 350 for about 20 minutes. Alternatively, give the shrimp mixture a quick saute to cook the shrimp prior to stuffing. Then cook the steaks to desired doneness on grill.
GAUCHO STUFFED RIB EYE STEAK
Steps:
- If grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or chile. Season all over with salt and pepper. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare. Coat serving plates with the green chile paste and top each with a steak. Serve hot.
- In a blender combine all of the ingredients and puree until a chunky paste is formed. Serve at room temperature.
STUFFED STANDING RIB ROAST
This roast is everything we love about the holiday. Rosy, incredibly tender and perfectly seasoned meat stuffed with all the quintessential Christmas roast sides -- garlicky spinach, sauteed mushrooms and cubed buttery brioche. Butterflying the roast may seem intimidating but just take your time and the effort will pay off when you hear the accolades at the table. We love how truffle butter adds umami to the dish, but we made it optional - it really is just gilding the lily.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the porcini mushrooms in a heatproof bowl and cover with boiling water. Let sit until softened, about 20 minutes. Remove the mushrooms with a slotted spoon so any grit stays at the bottom of the bowl; finely chop the mushrooms.
- Melt 4 tablespoons of the butter in a large skillet over medium-high heat; add the cremini and porcini mushrooms. Cook, stirring occasionally, until all the water cooks off and the mushrooms start to brown around the edges, about 10 minutes. Stir in the shallots, thyme, 1/2 teaspoon salt and several grinds of pepper and cook until the shallots soften and the mushrooms turn golden brown, about 5 minutes. Transfer to a baking sheet and spread in a thin layer to cool to room temperature.
- Meanwhile, melt 2 more tablespoons of the butter in the same skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and softened, about 1 minute. Add the spinach and cook, stirring often, until cooked through, about 4 minutes. Season with 1/2 teaspoon salt and stir to combine. Transfer the spinach to a colander set in a bowl to drain any excess moisture. Let cool to room temperature.
- While the spinach cools, melt the remaining 4 tablespoons butter in the skillet over medium-high heat. Add the brioche cubes and cook, stirring frequently, until golden brown and crispy, about 10 minutes. Remove from the heat and let cool to room temperature.
- Preheat the oven to 450 degrees F.
- With a sharp boning knife, cut the meat and fat away from the rib bones about 1 1/2 inches down from the top, scraping the bones as clean as you can. Trim any excess fat so there's no more than 1/4-inch covering the meat. (You can also ask your butcher to do this for you.)
- Put the roast on a large cutting board with the bones upright. Holding a large, sharp knife parallel to the bones and about 1 inch from the back of the bones, cut straight down until you are about 1 inch from the bottom of the roast. Gently pull the meat away from the bone so that the bones are upright and the meat is on the cutting board. Position the knife so it is parallel to the cutting board and, starting where you left off with your last cut, continue to cut into the meat about 1 inch up from the board, slowly unrolling the meat as you cut. You will have a long rectangular piece of meat attached to the bone that is about 1-inch thick.
- Once the meat is in an even layer, sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Spread the mushroom mixture in an even layer on the meat. Top with the brioche and then layer on the spinach. Dot with the truffle butter if using. Starting at the boneless end, tightly roll the meat back up and secure tightly with butcher twine (tie it all the way around the roast between each rib). Sprinkle the outside with 1 tablespoon salt and 1 teaspoon pepper.
- Place bone-side down on a roasting rack set in a roasting pan and transfer to the oven. Roast for 20 minutes, then turn the heat to 350 degrees F and continue to roast until the meat registers 125 degrees F on an instant-read thermometer for medium-rare, about 2 1/2 hours.
- Transfer the roast to a cutting board and let rest for 30 minutes before slicing and serving.
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