Crawfish-Stuffed Shrimp with Creole Rice

Adapted from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana (Harvard Common Press, 2016)

Crawfish-Stuffed Shrimp with Creole Rice
 
Makes 4 servings
Ingredients
  • 12 colossal fresh shrimp, peeled and deveined (tails left on)
  • ½ cup unsalted butter
  • 1 cup finely diced yellow onion
  • ½ cup finely diced celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ to 1 teaspoon cayenne pepper
  • 1 cup cooked crawfish tails, chopped
  • 2 tablespoons dry vermouth or white wine
  • 2 cups fresh bread crumbs, divided
  • 2 tablespoons freshly grated Parmesan cheese Creole Rice (recipe follows)
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Using a sharp paring knife, butterfly shrimp by slicing lengthwise from tail into meat along inner curl, cutting into but not through each shrimp. Fold flaps open to create a flat surface for stuffing. Cover and refrigerate.
  3. In a large skillet, melt butter over medium-high heat. Add onion and celery; cook until onion turns translucent, about 5 minutes. Add parsley, rosemary, garlic, salt, and peppers, stirring to combine. Add crawfish and vermouth; cook for 5 minutes. Add 1 cup bread crumbs and Parmesan. Stir, and add remaining 1 cup bread crumbs if mixture is too watery. As you incorporate bread crumbs, add a bit of water, if necessary, to thin it out. (The mixture should have a moist consistency but still be firm enough to keep its shape when stuffed into the shrimp.)
  4. Lay shrimp on prepared pan, flat side up. Place 1 tablespoon stuffing onto each shrimp, and shape it into a mound. With leftover stuffing, go back to each shrimp, and add more until it is all used up.
  5. Bake until shrimp are cooked through and tops begin to brown, about 20 minutes. Divide Creole Rice among 4 plates, and top each with 3 shrimp.
  6. Note: If crawfish tails are not available, substitute crabmeat.
Notes
Note: If crawfish tails are not available, substitute crabmeat.

Creole Rice
 
Makes 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion ½ cup diced celery
  • 1 cup chopped roasted tomato
  • ½ cup chicken stock, plus more if needed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons white wine
  • 3 cups cooked long-grain rice
  • ½ cup yellow cherry tomatoes, halved
  • 2 tablespoons tomato paste
  • 2 tablespoons cream cheese
  • 1 teaspoon paprika
  • Dash hot sauce
  • Kosher salt
  • Ground black pepper
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add onion and celery; cook until onion turns translucent, about 5 minutes. Add chopped tomatoes, ½ cup stock, parsley, and wine, stirring to combine. Bring to a boil; reduce heat to a simmer, and add rice, breaking up any clumps.
  2. Stir in cherry tomatoes, tomato paste, cream cheese, and paprika. Cook over low heat for 5 minutes. If mixture looks dry, add more stock. At this point, the rice will begin to take a creamy risotto texture and the rich color of a Creole jambalaya. Season with hot sauce, salt, and pepper to taste. Turn off heat, and keep warm until serving.
Notes
Note: Canned fire-roasted tomatoes, drained, may be substituted.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.