This is our winningest recipe! Whenever Cris has made it, it has taken second place. What could it possibly need to push it into first? Perhaps some caviar on top?
2nd Place Shrimp
Ingredients:
1/2 lb lump crabmeat
1 tsp Shrimp Rub, plus extra for garnish (recipe below)
2 Tbsp unsalted butter
1/4 cup yellow onion, minced
2 Tbsp celery, minced
2 Tbsp red bell pepper, chopped
2 Tbsp flat-leaf parsley, chopped
2 cloves garlic, minced
2 Tbsp mayonnaise
2 Tbsp Egg Beaters
1 1/2 Tbsp lemon juice
½ Tbsp Worchester sauce
½ Tbsp hot sauce
1/2 cup Ritz cracker crumbs
salt and pepper
10 to 20 strips of bacon
10 to 20 large shrimp (size 16-20), shelled and deveined, but with tail on, butterflied
Directions:
Place crabmeat in a bowl and season with rub.
Melt the butter in a small pan and sauté onions, celery and bell pepper until softened. Add parsley and garlic. Stir for one minute more. Let cool.
Mix cooled vegetables to crab meat. Add mayonnaise, egg, lemon juice, Worchester sauce and hot sauce. Stir gently so as not to break up the crab too much. Stir in cracker crumbs. Add salt and pepper to taste.
Place about 1 Tbsp stuffing into each shrimp. Sprinkle with extra rub.
Par-cook the bacon in a skillet or microwave. You want the fat to get translucent, but the strips should still be pliable. Let cool slightly.
When the bacon is cool enough to handle, wrap a strip of bacon around each shrimp letting the tail stick out. Secure with a toothpick.
Grill the shrimp on each side until the shrimp is cooked and pink and the bacon is crispy.
Shrimp Rub
Ingredients:
1 Tbsp paprika
1 Tbsp salt
1 Tbsp garlic powder
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp Cayenne
1/2 Tbsp oregano
1/2 Tbsp Thyme
Directions:
Mix all ingredients in a bowl and place in a small airtight container.
2nd Place Shrimp
Ingredients:
1/2 lb lump crabmeat
1 tsp Shrimp Rub, plus extra for garnish (recipe below)
2 Tbsp unsalted butter
1/4 cup yellow onion, minced
2 Tbsp celery, minced
2 Tbsp red bell pepper, chopped
2 Tbsp flat-leaf parsley, chopped
2 cloves garlic, minced
2 Tbsp mayonnaise
2 Tbsp Egg Beaters
1 1/2 Tbsp lemon juice
½ Tbsp Worchester sauce
½ Tbsp hot sauce
1/2 cup Ritz cracker crumbs
salt and pepper
10 to 20 strips of bacon
10 to 20 large shrimp (size 16-20), shelled and deveined, but with tail on, butterflied
Directions:
Place crabmeat in a bowl and season with rub.
Melt the butter in a small pan and sauté onions, celery and bell pepper until softened. Add parsley and garlic. Stir for one minute more. Let cool.
Mix cooled vegetables to crab meat. Add mayonnaise, egg, lemon juice, Worchester sauce and hot sauce. Stir gently so as not to break up the crab too much. Stir in cracker crumbs. Add salt and pepper to taste.
Place about 1 Tbsp stuffing into each shrimp. Sprinkle with extra rub.
Par-cook the bacon in a skillet or microwave. You want the fat to get translucent, but the strips should still be pliable. Let cool slightly.
When the bacon is cool enough to handle, wrap a strip of bacon around each shrimp letting the tail stick out. Secure with a toothpick.
Grill the shrimp on each side until the shrimp is cooked and pink and the bacon is crispy.
Shrimp Rub
Ingredients:
1 Tbsp paprika
1 Tbsp salt
1 Tbsp garlic powder
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp Cayenne
1/2 Tbsp oregano
1/2 Tbsp Thyme
Directions:
Mix all ingredients in a bowl and place in a small airtight container.
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