Stuffed Shrimp and Lemon Beurre Blanc

  • Prep Time
    30 to 40 minutes
  • Cook Time
    5 minutes
  • Serving
    4
  • View
    59

If you live close enough to Deanie’s Seafood in Bucktown to get their crabmeat dressing, this recipe is a breeze.  If you don’t, well, I’m so sorry for you!!!  But a lot of good seafood markets sell their deviled crabmeat dressing and if you can’t find it ready made there are tons of good recipes for crab stuffing.  Deanie’s crabmeat dressing is so good that I don’t think I would ever try to make it on my own when theirs is available.  (I feel the same way about Popeye’s fried chicken… it is so good why even try to make something better?)  Getting good shrimp is also crucial.  Be sure to devein them properly and leave the tails on.  When you have breaded the shrimp, refrigerate them for a little while because I think they will hold together better when you fry them.  The Lemon Beurre Blanc recipe is on this site:  I reduced some shallots, white wine and lemon juice to an ‘almost’ syrup and then whisked in the butter and a little cream.  I found myself dragging the shrimp through the sauce to very nearly clean my plate.  The panko bread crumbs give the fried shrimp a delightfully crisp exterior and then there’s that lovely creamy deviled crab dressing inside.  Yum.  As you know, I like dishes that can be prepped ahead of time and then cooked at the last minute.  Just watch that hot oil!!  I know a Fry Daddy would be safer but you can’t get the oil hot enough in one of those (in my experience).  A big Dutch oven with hot oil is something you really need to keep an eye on.  You could serve this with a tartar sauce instead of that elegant silky lemon beurre blanc.  And a nice glass of cold white wine or a chilly beer would be nice too.

Ingredients

Stuffed Shrimp

    Directions

    When you are ready to cook, heat the oil in a deep Dutch oven to 350 degrees. You need about 3 inches of oil to fry in. Watch the hot oil very carefully. I usually set my Iphone timer so that it dings every few minutes so that I don't forget I have a cauldron of hot oil on my stove.

    Step 1

    Clean and prepare the shrimp. Remove the shells but leave the tail on. Devein the shrimp by running a sharp little knife down the back of the shrimp and then pulling out the black vein with the tip of your knife. Then cut the shrimp open along its back but don't cut all the way through it. You will have a butterflied shrimp that will lay flat on your cutting board. You're going to mound the filling on top of the shrimp to "stuff" it.

    Step 2

    Take about 1 TBS. of stuffing and "stuff" the shrimp. You are really stuffing one side of the shrimp but with damp hands you can pat the shrimp and stuffing into a cohesive "shrimp" shape.

    Step 3

    Coat the shrimp in flour (lightly). Dip the shrimp into beaten eggs and then roll each one in the panko bread crumbs. This is easiest to do if you set up a "station" where you have a bowl of flour, another bowl of beaten eggs and a third bowl of bread crumbs. REFRIGERATE THE PREPARED SHRIMP for about an hour.

    Step 4

    When your oil is hot, gently lower each shrimp into the oil and fry until golden brown.

    Step 5

    Serve with the lemon beurre blanc. Some good potato salad would be a great accompaniment. Not to mention a glass of crisp golden Chablis.

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