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How To make Crab Stuffed Prawns with Tomato Butter
1 tb Olive oil
1/4 c Onions; finely minced
1/4 c Celery; finely minced
1/4 c Green bell peppers; finely
-minced 2 tb Red bell peppers; finely
-minced 1 tb Shallots; finely minced
4 ts Garlic; finely minced, in
-all 4 ts Essence in all
1 ts Salt
1 ts Pepper
1 lb Lump crabmeat; picked over
-for shells and cartilage 1 Egg; slightly beaten
1/4 c Parmigiano-Reggiano Cheese;
-grated 1 tb Creole mustard
1/4 c Bread crumbs
16 Prawns; peeled except for
-tails and butterflied 3/4 c Plum tomatoes; seeded and
-chopped 1/2 c Shrimp stock
pn Cayenne pepper 1/2 ts Fresh black pepper
1 Stick unsalted butter; cut
-into 1-inch cubes 2 tb Parmesan cheese; grated
2 tb Brunoise red peppers
Preheat oven to 400 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, celery, peppers, shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2 teaspoon salt and the pepper. SAute for 2-3 minutes. Add the crabmeat and toss gently. SAute for 1 minutes. Remove from the heat and cool. Turn the crabmeat and toss gently. SAute for 1 minutes. Remove from the heat and cool. Turn the rabmeat mixture into a bowl and stir in the egg, cheese, mustard, and bread crumbs. Form the stuffing into 16 balls, Season each prawn with the remaining Essence, Press each ball of stuffing into the cavity of each prawn. Place the prawns on a parchment-lined baking sheet. Bake for about 10 minutes. For the tomato butter: In a small non-reactive sauce pot, mash the tomatoes using a whisk over high heat for 1 minute. Add the grlic, shrimp stock, salt, cayenne, and black pepper and bring to a boil. Whisk the mixture constantly for 1 minute. Whisk in butter a few cubes at a time until all the butter is incorporated. Source: Essence of Emeril, #EE2333, TVFN Formatted By Lisa Crawford, 5/27/96 -----
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Ingredients list
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750g Shrimp
Drop of oil
Garlic powder
Mixed herbs
Salt
Black pepper
Fish seasoning
Green seasoning
Paprika
Garlic cloves
Butter
Parsely for garnish
‼️Always taste and adjust seasonings to your own preference as my recipes only act as a guide. Individual tastebuds are different and substitutions can be made throughout. Terri
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Today I would like to share with you my Stuffed Flounder with Scallops and Shrimp recipe. This is one recipe I like to make on Christmas Eve.
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A 30-minute, creamy, and comforting One Pot Shrimp in Coconut Sauce with blended vegetables to serve over rice or noodles. It is dinner made easy! (KETO/GLUTEN-FREE)
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Stuffed Tomato with Shrimp & Mozzarella Cheese (Appetizer) | 2019
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In today's video, I am making a baked tomato dish with shrimp and Mozzarella cheese stuffing that is delicious and great for the winter time! This recipe is a very easy recipe to recreate. Hope you enjoy!
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