I just had to get some jumbo wild shrimp, and what better way to prepare them than to make stuffed shrimp. I made a lighter stuffing than I usually make, but you could certainly use the previous recipe for Shrimp Stuffing, and have shrimp stuffed shrimp (or substitute fish or crab for the shrimp)! In this dish, the farina adds a little different texture and taste that I like.
- 1/4 cup unsalted butter
- 1 lb jumbo shrimp, peeled and butterflied open*
- 1/2 lb cooked and flaked white fish**
- 1/4 - 1/2 cup farina (cream of wheat)
- 3 green onions, thinly sliced
- 1 TBSP mayonnaise
- 1 tsp worcestershire
- Zest of one lemon
- 1/2 tsp granulated garlic powder
- Tony Chachere's Original Seasoning
- Heat oven to 375.
- Melt butter and drizzle a little on the bottom of the baking pan.
- Lay the butterflied shrimp on top of the butter. Give them a little elbow room.
- Mix white fish and next 7 ingredients. If it's too dry, add cream to moisten.
- Lay a little of the mixture on top of each shrimp.
- Drizzle the rest of the melted butter over the shrimp.
- Bake for about 15 minutes, or until shrimp is done.
- Notes: *To butterfly shrimp, insert a knife into the back of a shrimp and cut down into the shrimp but do not sever it completely in half, leave some connection at head and tail ends. Open shrimp halves to form butterfly shape, remove vein. **I poached the fish to cook it, like the chicken was cooked in Coconut Milk Chicken. Use any cooking method you like.
- Other additions: horseradish, bacon, dijon