Crevettes Farcies Stuffed Shrimp Recipes

Steps:

• Split chayotes lengthwise in half. Put in kettle of cold water and add salt to taste. Bring to boil and simmer about 10 minutes. Do not overcook or vegetables will become mushy. Drain and run briefly under cold water. Drain again.
• Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell of about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup. Set aside.
• Peel and devein shrimp and chop coarsely. There should be about one and a quarter cups. Set aside.
• When ready to cook, preheat oven to 425 degrees.
• Heat half the butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Sprinkle with flour and stir to distribute evenly. Add milk, stirring rapidly with wire whisk.
• When sauce is thickened and smooth, add chopped pulp. Bring to boil, stirring, and add ginger and scallions.
• Remove from heat and stir in egg yolk. Let stand to room temperature. Stir in shrimp, salt pepper, quarter cup of bread crumbs and parsley.
• Use mixture to stuff chayote halves. Pile up and smooth over.
• Blend remaining quarter cup of bread crumbs and cheese. Sprinkle tops with mixture, patting to help it adhere. Dot with remaining two tablespoons of butter.
• Arrange stuffed halves in a lightly buttered baking dish and place in oven. Bake 20 minutes.

Steps:

• Preheat the oven to 425 degrees.
• Peel and devein the shrimp. Rinse well and pat dry. Split the shrimp partly through, slicing from the upper curved portion of each shrimp. Place each shrimp on a flat surface and press down to open partly, butterfly style.
• Meanwhile, cook the egg in boiling water about 12 minutes. Drain. Set aside.
• At the same time, put the bread crumbs in a flat pan and run briefly under the broiler until golden brown, stirring occasionally. Set aside.
• Heat the butter in a saucepan and add the onion, garlic, green peppers and celery. Cook, stirring, until vegetables are wilted but still crisp. Add the bread crumbs, paprika, oregano, basil, salt and pepper.
• Peel and chop the egg. Add it to the bread crumb mixture. Blend well.
• Lay out the shrimp on a flat surface, split side down. Heap an equal portion of the stuffing on top of each. Press the stuffing down and smooth over the top.
• Lightly oil a baking sheet or pan large enough to hold the shrimp in one layer. Arrange the shrimp over the bottom. Brush the tops lightly with the olive oil.
• Place the shrimp in the oven and bake eight to 10 minutes.

Steps:

• Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
• Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
• When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
• Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

Steps:

• In a 2 qt bowl mash 2 large, peeled avocados with lemon juice and yogurt.
• To serve place 1 cup shredded lettuce on salad plate.
• Arrange 1/2 cup cooked chick peas or black eyed peas in center.
• Cover peas with 3 to 4 tbls of avocado mixture.
• Arrange 2 slices of tomato and chopped onion on side of avocado.
• Place egg pieces and pimiento on plate.
• Arrange 3 large cooked shrimp on top of avocado mixture.
• Garnish with 1 or 2 sprigs of parsley or watercress.

Steps:

• Heat olive oil in small frying pan and add the seasoned prawns. When the prawns are sealed, put in a hot oven for five minutes.
• After removing the pan from the oven, add your butter, parsley, garlic, green peppercorns, Worcestershire sauce and lime juice.
• Mix together until the sauce is creamy, then serve on a hot plate. Garnish with strips of peppers and lime.

Steps:

• Spray a 9x12-inch baking dish with cooking spray.
• Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
• Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.