Stuffed Shrimp with Tomato Aoli

Wednesday, February 2, 2011

Stuffed Shrimp with Tomato Aoli

Yield:6 Servings

prep time:

cook time:

total time:


  • 3 Tbs olive oil
  • 1 onion, finely diced
  • 1/4 cup finely chopped parsley, divided
  • 1/2 cup Tasso, finely diced** use andouille if Tasso is unavailable
  • 1 cup cornbread crumbs
  • 1/2 to 3/4 cup chicken stock
  • 1 lb. lump crab meat, picked through
  • Salt and freshly ground pepper
  • 2 lbs. large shrimp, about 10 per pound, peeled with tails on
  • Melted butter
  • 10 oz mixed micro greens 

    Roasted Tomato Aioli:


  • 2 egg yolks*
  • 2 tsp salt
  • 2 tsp dry mustard
  • dash cayenne
  • 1/2 lemon, juiced
  • 4 roasted garlic cloves
  • pinch saffron dissolved in 2 tablespoons hot water
  • 3 Roma tomatoes, split and oven dried
  • 1 cup canola oil


  1. Preheat your oven to 400.  Process all ingredients so they are ready to use.
  2. Over medium heat, sauté the onion and Tasso, with 2 tbsp parsley for 3-5 minutes. 
  3. In a medium sized mixing bowl, combine the cornbread and sautéed ham mixture.  Add the chicken stock, stirring to thoroughly combine.  Fold in the remaining parsley and the crab meat.  Stir to combine and adjust seasonings with salt and pepper.
  4. Butterfly the shrimp by cutting the back side of the shrimp almost completely through and remove the waste vein, rinse and place in a bowl of ice water until finished.
  5. Spoon 2 tbsp of the cornbread/ham mixture to the shrimp back, pulling the tail over the top to hold it in place.  Place the shrimp in a buttered short sided pan/dish and drizzle with melted butter.  Bake for 10-15 minutes.
  6. Serve with a salad and drizzle the roasted tomato aioli over the shrimp.

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