Crab & Scallion Stuffed Shrimp

Crab & Scallion Stuffed Shrimp
Photo by Scott Phillips

Ingredients

  • 1/3 cup mayonnaise
  • ½ tsp. Dijon mustard
  • ½ tsp. Worcestershire sauce
  • Two drops Sriracha hot sauce (or other Asian chile sauce)
  • 2 Tbs. coarsely chopped fresh parsley, plus 20 whole leaves or small sprigs
  • 16 jumbo shrimp (16 to 20 per lb.), butterflied
  • 1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)
  • + 9 more ingredients
    • 1-½ tsp. extra-virgin olive oil
    • 3-½ Tbs. unsalted butter; more for the baking sheet
    • Kosher salt
    • 1-¼ cups fine fresh breadcrumbs
    • 1 small head frisee lettuce, torn into bite-size pieces
    • Freshly ground black pepper
    • 1-½ tsp. fresh lemon juice
    • 1 tsp. finely grated lemon zest
    • ½ lb. backfin crabmeat, drained and picked over for shells

In a small saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don't brown). Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.In a medium bowl, com...

View full recipe at Fine Cooking

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