Stuffed Shrimp Recipe

A couple of weeks ago a Stuffed Shrimp recipe was poster on this site. I remember stuffing from "JOE PATTI'S and seasoning from Academy Sports and Outdoors. I'd appreciate a re posting of that recipe.
Thanks in advance.
Slice

Slicef18 wrote:A couple of weeks ago a Stuffed Shrimp recipe was poster on this site. I remember stuffing from "JOE PATTI'S and seasoning from Academy Sports and Outdoors. I'd appreciate a re posting of that recipe.
Thanks in advance.
Slice

Bob, Slice has a question for you.

Slicef18 wrote:A couple of weeks ago a Stuffed Shrimp recipe was poster on this site. I remember stuffing from "JOE PATTI'S and seasoning from Academy Sports and Outdoors. I'd appreciate a re posting of that recipe.
Thanks in advance.
Slice

See "Search" above between FAQ and Memberlist

Click on "Search", type in shrimp in blank, hit search, result below....


Bob's quick and easy as pie recipe for delicious stuffed shrimp - 7/25/2013, 5:31 pm

Bob

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.

###

I know, I know, everyone likes a little a$$ no one likes a smart a$$.  

###

A pound of stuffed shrimp serves 4....okay....

Markle wrote:

Slicef18 wrote:A couple of weeks ago a Stuffed Shrimp recipe was poster on this site. I remember stuffing from "JOE PATTI'S and seasoning from Academy Sports and Outdoors. I'd appreciate a re posting of that recipe.
Thanks in advance.
Slice

See "Search" above between FAQ and Memberlist

Click on "Search", type in shrimp in blank, hit search, result below....


Bob's quick and easy as pie recipe for delicious stuffed shrimp - 7/25/2013, 5:31 pm

Bob

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.

###

I know, I know, everyone likes a little a$$ no one likes a smart a$$.  

###

A pound of stuffed shrimp serves 4....okay....

That was quick, Thanks Markle

Slicef18 wrote:

Markle wrote:

Slicef18 wrote:A couple of weeks ago a Stuffed Shrimp recipe was poster on this site. I remember stuffing from "JOE PATTI'S and seasoning from Academy Sports and Outdoors. I'd appreciate a re posting of that recipe.
Thanks in advance.
Slice

See "Search" above between FAQ and Memberlist

Click on "Search", type in shrimp in blank, hit search, result below....


Bob's quick and easy as pie recipe for delicious stuffed shrimp - 7/25/2013, 5:31 pm

Bob

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.

###

I know, I know, everyone likes a little a$$ no one likes a smart a$$.  

###

A pound of stuffed shrimp serves 4....okay....

That was quick, Thanks Markle

Few things motivate me like seafood of all kinds.

After I made it the first time and posted the recipe,  I made it again a few days later.  But this time it tasted not all that great.
Either I was too drunk to judge it when I ate it the first time,  or I blame something else.  The 2nd time I put too much of the seasoning and parmesan on it.  That really changed it.  A little of that goes a long way.
BUT, and Julia Childs would agree, you can't get too much melted butter on it.

ZVUGKTUBM wrote:I don't eat anything that comes from Phylum Arthropoda.  


Edited. Add Phylum Mollusca to the previous.

Speaking of mollusks, anyone else here allergic to them?  Sadly, I developed a reaction in early adolescence, first manifested in severe stomach cramps when eating fried oysters. Happened more than once, and I had to quit. Haven't tasted an oyster since.   

Years later, separate attempts at consuming whole clams in a chowder and simply prepared scallops left me deathly ill from both ends, if you'll forgive the TMI-ness of that statement.

Haven't tried any mollusks again in a coupla decades or more, and am not about to, even though I'd love to know if age and hormonal changes may've damped down the allergy, rather than possibly making things worse.   It's a risk I simply can't afford to take.  Ah, well.

It especially kills me that I'm constrained from eating most of the wonderful chowders around here -- Pegleg Pete's Fish Chowder being a notable exception, since, when it says fish, it means fish, period.

Happily, shrimp and lobster are AOK, so maybe I'll try this nice recipe some time -- thx, Bob.

ZVUGKTUBM wrote:I don't eat anything that comes from Phylum Arthropoda.  


Edited. Add Phylum Mollusca to the previous.

I thought Progressives were...progressive, eager to try new things.

Whatever floats your boat.  All the more for the rest of us.

I grew up eating many foods from other countries. Not knowing any better, I thought it was great. Still do and I'm always eager to try new things fresh from new locations.

100 years ago when I moved to Key West from Miami I learned to love many authentic Cuban food. It wasn't as prevalent in Miami yet. Also tried and loved Sea Turtle Steaks and had them at least once a week at a tiny local eatery. It was pretty neat. It looked like a outdoor porch with Caribbean Shutters they lifted up and put on hooks when they opened. Put out a dozen or so stools and they were ready for business. It was in the Old Town Residential area. Picadillo Cubano, Ropa Vieja, one each day of the week and regular hamburgers and sandwiches. Oh, and lobster stew! Chunks of Florida Lobster as big as your fist when in season.

There must have been a reason I left...but right now for the life of me, I can't remember what it was.

Bob wrote:After I made it the first time and posted the recipe,  I made it again a few days later.  But this time it tasted not all that great.
Either I was too drunk to judge it when I ate it the first time,  or I blame something else.  The 2nd time I put too much of the seasoning and parmesan on it.  That really changed it.  A little of that goes a long way.
BUT,  and Julia Childs would agree,  you can't get too much melted butter on it.

I've had the same thing happen. For years I kept a notebook of recipes I wanted to try and those I tried. I'd put notes on the good ones and pitch the mediocre.

There's still a few in there with "GREAT!!" or "SPECTACULAR!!" written on the page. I've fixed them since and have no clue why that was on them.

Markle wrote:

ZVUGKTUBM wrote:I don't eat anything that comes from Phylum Arthropoda.  


Edited. Add Phylum Mollusca to the previous.

I thought Progressives were...progressive, eager to try new things.

Whatever floats your boat.  All the more for the rest of us.

I grew up eating many foods from other countries.  Not knowing any better, I thought it was great.  Still do and I'm always eager to try new things fresh from new locations.

100 years ago when I moved to Key West from Miami I learned to love many authentic Cuban food.  It wasn't as prevalent in Miami yet.  Also tried and loved Sea Turtle Steaks and had them at least once a week at a tiny local eatery.  It was pretty neat.  It looked like a outdoor porch with Caribbean Shutters they lifted up and put on hooks when they opened.  Put out a dozen or so stools and they were ready for business.  It was in the Old Town Residential area.  Picadillo Cubano, Ropa Vieja, one each day of the week and regular hamburgers and sandwiches.  Oh, and lobster stew!  Chunks of Florida Lobster as big as your fist when in season.

There must have been a reason I left...but right now for the life of me, I can't remember what it was.

Speaking of lobsters,Joe Pattie's has packages of lobster meat only in the freeze. They're a good value compared to lobster tail meat. The lobster meat packages cost around $50.00 which is not cheap but I break them down into smaller packages an then seal-a-meal them and freeze them for future use. They were still fresh tasting a year later. But then again, most anything that is seal-a-mealed and frozen will last at last a year. Even left-overs will last several week in the frig as long as they're seal-a-mealed. I freeze soft foods before I seal-a-meal them so they keep there shape. Anyone interested in purchasing a seal-a-meal type device should get one that holds the plastic bag making roll internally. Sorry to be so wordy.

The price of Florida lobster stuns me. I was spoiled living those years in Key West.

Whenever we were broke or close we'd just take our gear and hit any one of a dozen places we knew were thick with lobster. After an hour or so we had all we could use, twisted off the tails, boiled them with spices, fixed black beans and rice and we had a party.

Life was great!