Post by Phil Heppding
Recipe Courtesy of Robert Medina of Fire It Up Foods, LLC
For this week’s edition of Dishes of 30a, the 30afoodandwine.com team is highlighting our entry in the recent Eggs on the Beach Cooking Contest held on Saturday September 26 at Seascape Resort in Miramar Beach. We had a great time cooking up something special and after tons of requests, we decided to post the recipe for Chef Robert Medina’s Creole Italian Stuffed Shrimp.
For those of you that had a chance to get a taste of this delectable dish, thanks for your votes and for the kind words. To explore more of Bob’s recipes, please check out IF YOU CAN’T STAND THE HEAT at www.Amazon.com.
CREOLE-ITALIAN STUFFED SHRIMP
8 jumbo shrimp (preferably U-10 count)
½ cup of Crabmeat Dressing (see recipe below)
8 slices of prosciutto (thin-sliced)
Peel and remove the vein from the shrimp. Butterfly the shrimp so they will lay flat on a cutting board. Using equal amounts, place crabmeat dressing (see recipe below) along the middle of the shrimp lengthways. Fold the shrimp over the dressing and place each shrimp on the end of one of the slices of prosciutto. Roll to encase the shrimp in the prosciutto. Once you have prepared all of the shrimp, place on the grill for about five minutes or until the shrimp has cooked through. Let cool for a minute or two until ready to eat. Serve as-is or with a White Remoulade Sauce.
½ pound of white lump crabmeat (picked over for shells)
1 cup of plain bread crumbs
2/3 cup of yellow onions (finely chopped)
½ cup of green onion tops (chopped)
¼ cup of celery (finely chopped)
2 cloves of garlic (finely chopped)
1 stick of unsalted butter (one quarter pound)
½ cup of white wine
3 teaspoons of New Orleans Original Firehouse Flashover Seasoning (or your favorite low-sodium Creole seasoning)
In a frying pan, melt the butter until it slightly browns. Now add in the onions, green onions, celery and one teaspoon of the Flashover Creole Seasoning. Cook for two to three minutes then add the garlic. Cook for one minute and then add the white wine and then another teaspoon of Flashover Creole Seasoning. Cook for two to three minutes more and then take it off of the fire. Next you add in the bread crumbs. Mix well with the butter and wine sauce. Now fold in the crabmeat and the last teaspoon of Flashover Creole Seasoning. You should now have a big ball of crabmeat dressing ready to stuff shrimp (or to bake in ramekins or to stuff a flounder.)