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SEAFOOD STUFFED SHRIMP

2 tbsp. butter Serves 6
1 shallot, minced
Preheat the oven to 425°F. Melt the
3 cloves garlic, minced
butter in a medium skillet over medium-
1 stalk celery, minced high heat. Add the shallots, garlic,
2 tbsp. flour and celery and cook, stirring often,
½ lb. medium wild American until the vegetables are soft, about 5
shrimp, peeled, deveined minutes. Sprinkle the flour into the
skillet and stir until mixed into the
and chopped
vegetables. You’re making a blond
½ lb. jumbo lump crabmeat
roux. Add the chopped medium shrimp, crabmeat, and green onion. Slowly add the stock, stirring
1 green onion, minced
until sauce thickens; remove from the heat. Add the fresh breadcrumbs, pepper flakes, salt, and
½ cup shrimp stock or water pepper. Set the stuffing aside.
½ cup fresh breadcrumbs
Mix together the dried breadcrumbs, Parmesan, oil, and thyme in a small bowl until the oil moistens
1 tsp. crushed red pepper flakes
the mixture. Set the topping aside.
Salt and pepper
½ cup dried breadcrumbs With a small knife, butterfly the jumbo shrimp by making a deep incision down the back of each.
½ cup grated parmesan cheese Remove the vein, keeping the head and tail intact. Smear some olive oil all over the shrimp with your
½ cup olive oil hands. Salt and pepper well and transfer to a baking pan, open side up.
1 tsp. fresh thyme
Generously fill each jumbo shrimp with stuffing and top with the bread crumb topping. Bake until
18 jumbo wild American shrimp,
golden, 12-15 minutes.
peeled with heads and tails on
Courtesy of Houmas House and Gardens

LOUISIANA’S SWEET SPOT, ASCENSION PARISH

Where soul food merges with Creole cuisine, and where art, agriculture and industry meld to
echo yesterday and today. Come enjoy casual to fine dining with fabulous farm-to-table dishes
in Ascension Parish.
888-775-7990 | VisitLaSweetSpot.com

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