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Dungeness Crab Stuffed Shrimp
Wednesday, August 4, 2010
Dungeness Crab stuffed Jumbo Shrimp over Blackberry Beurre Rouge with Zucchini wrapped Sunrise Blend Rice
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My recipe style disclaimer: I have decided to leave my recipes in their original format rather than convert them to standard cookbook language. Recipes written for a professional kitchen use different verbage than recipes written for cookbooks. Professional kitchen recipes assume that the cooks have a solid understanding of culinary terms and techniques. My recipes are written in this "Chef's Shorthand", meaning that clear culinary terms are used for procedures where possible. This cuts down on a lot of extra words and makes for quick reading in the kitchen. For instance, most cookbooks will have the following phrase for cooking onions, "in a pan over medium heat add oil and cook onions without caramelizing until translucent". In Chef's Shorthand this entire phrase is replaced by "sweat onions". That's it, short and sweet! And it means exactly the same thing. If you are a professional cook, or have been to culinary school, then you should be familiar with most of the terms. If not, then please use our dictionary link for the terms you are unfamiliar with and enjoy learning something new! Or post a question, I'd love to respond. |
Dungeness Crab Stuffed Shrimp
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12 2 1 1/2 1/8 1 1/2 1 1/2 2 3 1/2 Pinch Pinch 3 |
Oz Tbl Tbl Tbl Tbl Tbl Tbl Tsp Tbl Cup
Oz
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Dungeness Crab meat lightly pressed Shallots, minced Fresh Chives, minced Fresh Parsley, chopped Fresh Tarragon, chopped Red Bell pepper, brunoise Yellow bell pepper, brunoise Dijon Panko Mayo (Bestfoods) Kosher Salt Cayenne Fresh Scallop, side muscle removed, pureed |
Procedure for Stuffing: Flake the crab so the leg meat is shredded. Gently fold all ingredients together. |
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20 1 6-8 2 |
Each Cup Oz Tbl |
13/15 Shrimp, P&D, Tail-On Leeks, thin sliced into discs Dry White Wine Whole Unsalted Butter, chilled |
Procedure for Shrimp: Preset oven to 375 degrees. Form the stuffing into 20 equal balls, about 3/4 oz each. Place the shrimp on your cutting board w/ the cut side down, add a portion of the stuffing, fold the tail over the top, fanning the tail. Repeat all. You may need 2 pans to cook this amount. Layer the leeks onto the bottom of the pan. Gently add the shrimp, add wine around edges of pan. Add butter. Bring to a simmer, cover, finish in 375 degree oven until the stuffing is cooked through (about 10 minutes). Discard leeks & wine. Arrange Shrimp over Blackberry Beurre Rouge. |
Notes:
- 13/15 Shrimp P&D Tail-On means: Jumbo shrimp (13 to 15 per pound), which are Peeled & Deveined but have left the tail portion of the shell on.
- Beurre Rouge is a red wine butter sauce.
- the purpose of the scallops is to add texture, binding power, and complexity.
Blackberry Beurre Rouge
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1 2
4 1/4 1 1/2
1/4
8
2-4 Pinch |
Tbl Tsp
Oz Cup Tsp
Cup
Oz
Tsp |
Shallots, sliced Unsalted Butter
Blackberries Merlot Raspberry Vinegar
Heavy Cream
Unsalted Butter, chilled, cubed
Honey Sea Salt |
1) Sweat
2) Add, reduce au sec
3) Add, reduce to consistency (by about 2/3)
4) Slowly add, whisking constantly over low heat.
5) Finish TT |
The rice is a Sunrise Blend Rice from Inian Harvest Company. I made zucchini ribbons by slicing long, thin strips of zucchini on the Mandoline, placing two ribbons in an 8 oz souffle cup (oiled), and filling it with the hot rice. Bake it for about 7 minutes at 350 degrees just to soften the zucchini. Gently flip onto the plate and let the contents slide out.
Add sauce, shrimp, serve!
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