Great served under fish or stuffed into crabs, New Orleans Food & Spirits Shrimp and Crab stuffing will sure to leave your guests wanting more.
1.25 lbs shrimp, peeled and deveined
1 stick margarine
2 onions, chopped
2 stalks celery, chopped
½ bell pepper, chopped
1.5 tsp garlic, chopped
1.5 tsp pepper
½ cup parsley
1.5 tsp hot sauce
Splash crab boil
1.5 tsp seafood base
0.5 lb crab claw meat, picked
2 oz Italian bread crumb
1/2 chopped loaf of French Bread
5 lbs shrimp, peeled and deveined
1 lb margarine
1 bag onion, chopped
3 celery, chopped
2 bell pepper, chopped
1 soufle* garlic, chopped
1 soufle pepper
½ cap parsley
1 soufle hot sauce
1 cap crab boil
1 soufle seafood base
2 lb crab claw meat, picked
8 oz Italian bread crumbs
2 chopped loaves of French Bread
Melt butter in large pot
Sautee the onion, bell pepper, celery and garlic in butter until soft.
Add the seafood base, seasonings, crab boil and hot sauce. Simmer for 5 min.
While simmering, chop the shrimp into small pieces. Add to pot.
While waiting for shrimp to cook, chop French bread into small pieces.
When the shrimp are cooked, add crab meat and mix.
Add bread. Stir well, ensuring all bread is incorporated properly.
Finish with Italian breadcrumbs. These should soak up remaining moisture but adding too much will make mixture dry.
Soufle is a small cup that measures one fluid ounce.