Bob's quick and easy as pie recipe for delicious stuffed shrimp

Bob wrote:Ingredients:

A pound of shrimp
A bag of Paulines crabmeat stuffing (sold frozen at Joe Pattis).  
Outdoor Gourmet "gulf fish and shrimp seasoning" sold at Academy
parmesan cheese
melted butter

Preparation:

De-vein and de-scale the shrimp.  Or buy it already done (like I do).
You can leave the tails on but I prefer to have those off too.

Butterfly the shrimp.   If you don't know what that means,  it means taking a knife and slicing the shrimp down the center but not all the way through.  You then unfold the shrimp and take a large flat utensil (like a wide butcher knife) and pound it a couple of times to make the shrimp look flat.

Now sprinkle the Outdoor Gourmet seasoning on top of the shrimp.

Now you take the thawed crabmeat stuffing and roll it into a ball in your hands and place it on the top of each shrimp and shape it to fit the outline of the shrimp.

Then sprinkle the parmesan cheese on top of the stuffing.  And finally take melted butter and sprinkle that on top of the whole shebang.

Put in a 350 degree oven for about 20 minutes.

A pound of shrimp makes enough stuffed shrimp for about 4 people when you accompany it with salad and potato.

Bob wrote:Ingredients:

A pound of shrimp
A bag of Paulines crabmeat stuffing (sold frozen at Joe Pattis).  
Outdoor Gourmet "gulf fish and shrimp seasoning" sold at Academy
parmesan cheese
melted butter

Preparation:

De-vein and de-scale the shrimp.  Or buy it already done (like I do).
You can leave the tails on but I prefer to have those off too.

Butterfly the shrimp.   If you don't know what that means,  it means taking a knife and slicing the shrimp down the center but not all the way through.  You then unfold the shrimp and take a large flat utensil (like a wide butcher knife) and pound it a couple of times to make the shrimp look flat.

Now sprinkle the Outdoor Gourmet seasoning on top of the shrimp.

Now you take the thawed crabmeat stuffing and roll it into a ball in your hands and place it on the top of each shrimp and shape it to fit the outline of the shrimp.

Then sprinkle the parmesan cheese on top of the stuffing.  And finally take melted butter and sprinkle that on top of the whole shebang.

Put in a 350 degree oven for about 20 minutes.

A pound of shrimp makes enough stuffed shrimp for about 4 people when you accompany it with salad and potato.

Yella wrote:

Bob wrote:Ingredients:

A pound of shrimp
A bag of Paulines crabmeat stuffing (sold frozen at Joe Pattis).  
Outdoor Gourmet "gulf fish and shrimp seasoning" sold at Academy
parmesan cheese
melted butter

Preparation:

De-vein and de-scale the shrimp.  Or buy it already done (like I do).
You can leave the tails on but I prefer to have those off too.

Butterfly the shrimp.   If you don't know what that means,  it means taking a knife and slicing the shrimp down the center but not all the way through.  You then unfold the shrimp and take a large flat utensil (like a wide butcher knife) and pound it a couple of times to make the shrimp look flat.

Now sprinkle the Outdoor Gourmet seasoning on top of the shrimp.

Now you take the thawed crabmeat stuffing and roll it into a ball in your hands and place it on the top of each shrimp and shape it to fit the outline of the shrimp.

Then sprinkle the parmesan cheese on top of the stuffing.  And finally take melted butter and sprinkle that on top of the whole shebang.

Put in a 350 degree oven for about 20 minutes.

A pound of shrimp makes enough stuffed shrimp for about 4 people when you accompany it with salad and potato.

This is what COULD happen in Bob's kitchen. The three guests are outside sitting around under the Neon Palm Tree drinking cold Yuenglings. Bob, ever the attentive host, takes three more Yuenglings out to the guests, telling them the stuffed shrimp are half cooked. He goes back into the kitchen and takes two shrimp out of the oven to see if they are seasoned just right. They seem okay, yum, yum, but he takes two more just to be on the safe side. Yum.Yum again. They seem good but need a little more butter. He brushes it on and samples another stuffed shrimp.Yum. Now he takes three more Yuenglings out to the guests. They are happily getting full of cold beer. He guzzling with them beer for beer. He goes back into the kitchen,. Goddamn do they smell good. He must sample again reasoning that it would be uncool to serve half cooked stuffed shrimp. Two more disappear.Yum and Yum. They seem perfect but to be positive Bob grabs two more. Yum.Yum.  More beers for the crew. He tells them the stuffed shrimp will be right out. He sets out four plates and divides the stuffed shrimp. Every body gets ONE. He takes the plates out and give each guest their shrimp.
 "Now y'all enjoy your stuffed shrimp appetizer.They are good but you're gonna love the main course." He gives everyone another Yuengling and races downtown to the TopBurger and orders eight of their finest Cheeseburgers at the great price of two for three dollars.

Joanimaroni wrote:When we were kids my dad took us crabbing all the time. We had a #2 washtub we pulled to put the crabs in. Dad walked with the lantern and pointed the blue crabs out and we chased them with our crab nets. We would walk from the boat ramp at Quiet Water beach down to the Pier and back. Blue crabs were plentiful...the tub would be filled. We cleaned the crabs and went home. 1 to 2 hours total.....that was our fast food.

Mom was a great cook so we always had steamed crabs, deviled crabs, crab stuffed flounder, and crab in our seafood gumbo.     I miss it!

Joanimaroni wrote:When we were kids my dad took us crabbing all the time. We had a #2 washtub we pulled to put the crabs in. Dad walked with the lantern and pointed the blue crabs out and we chased them with our crab nets. We would walk from the boat ramp at Quiet Water beach down to the Pier and back. Blue crabs were plentiful...the tub would be filled. We cleaned the crabs and went home. 1 to 2 hours total.....that was our fast food.

Mom was a great cook so we always had steamed crabs, deviled crabs, crab stuffed flounder, and crab in our seafood gumbo.     I miss it!

Bob wrote:Here's the thing I probably remember most,  Joani.
My grandparents,  aunts,  uncles,  cousins were in Panama City which became an every other weekend for my family and my other cousin's family who lived here.
And whenever we stayed at Uncle Fred's in Lynn Haven,  they would always go down and get a sack of oysters from the oystermen on the bay which was within walking distance.  At that time Uncle Fred and Aunt Martha still kept a horse in Lynn Haven.  
And Aunt Martha did with oysters what your mother did with those crabs.  Like with you,  it's something pretty special for me too.  
But the best of all was shucking and eating those raw oysters straight out of a clean body of water.

Yella wrote:

This is what COULD happen in Bob's kitchen. The three guests are outside sitting around under the Neon Palm Tree drinking cold Yuenglings. Bob, ever the attentive host, takes three more Yuenglings out to the guests, telling them the stuffed shrimp are half cooked. He goes back into the kitchen and takes two shrimp out of the oven to see if they are seasoned just right. They seem okay, yum, yum, but he takes two more just to be on the safe side. Yum.Yum again. They seem good but need a little more butter. He brushes it on and samples another stuffed shrimp.Yum. Now he takes three more Yuenglings out to the guests. They are happily getting full of cold beer. He guzzling with them beer for beer. He goes back into the kitchen,. Goddamn do they smell good. He must sample again reasoning that it would be uncool to serve half cooked stuffed shrimp. Two more disappear.Yum and Yum. They seem perfect but to be positive Bob grabs two more. Yum.Yum.  More beers for the crew. He tells them the stuffed shrimp will be right out. He sets out four plates and divides the stuffed shrimp. Every body gets ONE. He takes the plates out and give each guest their shrimp.
 "Now y'all enjoy your stuffed shrimp appetizer.They are good but you're gonna love the main course." He gives everyone another Yuengling and races downtown to the TopBurger and orders eight of their finest Cheeseburgers at the great price of two for a dollar.

Joanimaroni wrote:


Of course being Catholic Friday's were the best...always fresh seafood. I could not and still cannot eat raw oysters. Baked and fried are great....not raw.

Dad fished for mullet and I cleaned them on the dock. After I cleaned them dad got his black box with all his supplies and we cooked the mullet on the dock and ate them with a can of pork and beans and sliced white bread. .... I finally learned to throw a net and dad was tickled to death...I hauled in a net full of silver mullet at the old Coast Guard pier. I was 8 mos. pregnant.

Sal wrote:

Joanimaroni wrote:When we were kids my dad took us crabbing all the time. We had a #2 washtub we pulled to put the crabs in. Dad walked with the lantern and pointed the blue crabs out and we chased them with our crab nets. We would walk from the boat ramp at Quiet Water beach down to the Pier and back. Blue crabs were plentiful...the tub would be filled. We cleaned the crabs and went home. 1 to 2 hours total.....that was our fast food.

Mom was a great cook so we always had steamed crabs, deviled crabs, crab stuffed flounder, and crab in our seafood gumbo.     I miss it!

 Good post. 


Question - are crabs as plentiful now as they were then.  Absolutely Not...they are rarely seen.


I remember going to the beach at night when I was a kid, and crabs would be everywhere. 


I don't see that anymore. 


I've been wondering if there're less crabs, or it's just my perception. 

Joanimaroni wrote:

Sal wrote:

Joanimaroni wrote:When we were kids my dad took us crabbing all the time. We had a #2 washtub we pulled to put the crabs in. Dad walked with the lantern and pointed the blue crabs out and we chased them with our crab nets. We would walk from the boat ramp at Quiet Water beach down to the Pier and back. Blue crabs were plentiful...the tub would be filled. We cleaned the crabs and went home. 1 to 2 hours total.....that was our fast food.

Mom was a great cook so we always had steamed crabs, deviled crabs, crab stuffed flounder, and crab in our seafood gumbo.     I miss it!

 Good post. 


Question - are crabs as plentiful now as they were then.   Absolutely Not...they are rarely seen.


I remember going to the beach at night when I was a kid, and crabs would be everywhere. 


I don't see that anymore. 


I've been wondering if there're less crabs, or it's just my perception. 

We would crab Grand Lagoon and fill up several croaker sacks full...they just aren't there.... I guess the waters have been over-fish or God forbid polluted.

Bob wrote:

Joanimaroni wrote:


Of course being Catholic Friday's were the best...always fresh seafood. I could not and still cannot eat raw oysters. Baked and fried are great....not raw.

Dad fished for mullet and I cleaned them on the dock. After I cleaned them dad got his black box with all his supplies and we cooked the mullet on the dock and ate them with a can of pork and beans and sliced white bread. .... I finally learned to throw a net and dad was tickled to death...I hauled in a net full of silver mullet at the old Coast Guard pier. I was 8 mos. pregnant.

You need to try your hand at a book.  Combine what you're talking about now with a cookbook.  With the emphasis on your ability to communicate your youth and what your surroundings were and what your loved ones were.  
So far you're doing it as good as anyone who's gotten published.

Mr Ichi wrote: