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BAKED CRAB
STUFFED GULF SHRIMP
with JALAPENO PEPPERS
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Ingredients:
8 Jalapeno Peppers
16 Large Shrimp (Cleaned and peeled with tails left on )
4 oz. Fresh crab meat (frozen will work) Press to remove liquid
10 Ritz crackers
1 Egg
1 Tb Spoon Creole Seasoning (Tony Chachere’s )
Salt
Cooking Oil (olive oil)
Instructions:
Preheat oven to 350
Deg. Combine crab, crackers, egg and ½
of the seasoning in mixing bowl. Butterfly shrimp, using the remaining seasoning and fill with the
crab mixture. Place stuffed shrimp into salted pepper halves. Arrange in oiled
griddle, Tails towards the center and place in oven. Bake for 20 to 25 minutes.
Serve in griddle to keep warm as an
appetizer or main course.
Makes 16 stuffed
shrimp
Remember: Always select fresh
Jalapeno Peppers without blemishes, bright in color, smooth skin, large in
size. Always use some type of glove to protect your hands while cleaning
peppers. Prepare peppers by removing stems, washing in cool water, placing in
colander to allow drying. Cut in half, lengthwise. Use a small apple corer, a
knife or a spoon works well, to remove all seeds and veins, creating bowls
with the peppers. Store cleaned peppers in an airtight container in the
refrigerator. Select the type of cheese to use for your filling. Cut in
pieces sized to fill pepper halves and store refrigerated in airtight
container.
