August 4th, 2010

Dungeness Crab Stuffed Shrimp

Dungeness Crab stuffed Jumbo Shrimp over Blackberry Beurre Rouge with Zucchini wrapped Sunrise Blend Rice

I love the presentation on this dish… simple yet rather elegant. It’s essentially one long line with variations of color and shape along the way. The rice is a gourmet blend wrapped in a zucchini ribbon (rather than just being mounded on the plate) and baked to re-therm the rice. And on top of the rice is a variation on ratatouille (removed the eggplant and tomato, added edamame).

If available, I highly recommend using Alaskan Spot Prawns instead of regular shrimp. The Spot Prawns are so much more tender and flavorful. They are the “lobster” of the shrimp world. And if you get some with the gorgeous orange-red roe… you’ve scored! The roe can be lightly brined and smoked for an awesome garnish. It has great flavor, but only use the roe if they are solid individual eggs, not mushy or broken (which sometimes happens when they are frozen).

 

Dungeness Crab Stuffed Shrimp

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

Dungeness Crab meat lightlypressed

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.

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 you have 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 of flavor.

 

Blackberry Beurre Rouge

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!

 

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 follow the link to the Food Lover’s Glossary for the terms you are unfamiliar with and enjoy learning something new! Or post a question, I’d love to respond.

 

Comments from before Site Migration

Add a Comment!

FOODSHO    [ Aug 07, 2010 ]

Really Nice!

NORAH [97.124.233.222]    [ Aug 05, 2010 ]

great recipe!!  who doesn’t love crab and shrimp!!  thanks for sharing.

https://theepicuriosity.wordpress.com

RAVIENOMNOMS [159.245.32.2]    [ Aug 05, 2010 ]

This looks fantastic! Love crab and even more when it is stuffed in shrimp! Thanks for the recipe!

DAVID BUCHANAN    [ Aug 04, 2010 ]

Thank-you Lemons & Anchovies for the feedback on my recipe style.  I have been hesitant to post them this way.

Cooking Canuck… sounds like you’re due for another trip south!

HTTP://WWW.COOKINCANUCK.COM [67.166.124.113]    [ Aug 04, 2010 ]

What a beautiful preparation!  I have fond memories of enjoying steamed Dungeness crab on the Oregon coast with my family.  This makes me yearn for that again.

HTTP://LEMONSANDANCHOVIES.WORDPRESS.COM [69.181.209.42]    [ Aug 04, 2010 ]

This is an absolutely beautiful dish.  I appreciate the organization of your cooking instructions, too.

 

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Suggested Reading