Shrimp And Crab Stuffing(Used For Redfish, Flounder Or Mushroom Stuffing) - cooking recipe
Ingredients
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1/2 c. butter or margarine
2 1/2 c. raw shrimp, peeled
1 c. chopped onion
1 1/2 c. chopped celery
1 tsp. crushed garlic
1 to 2 bay leaves
1/4 c. chopped parsley
1/4 tsp. thyme
1/4 tsp. basil
1/2 c. chopped green onion
1 tsp. lemon juice
1 1/2 tsp. instant chicken bouillon
1/2 tsp. liquid crab boil
2 c. crab meat
2 eggs, beaten
3/4 c. Italian bread crumbs
Preparation
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Melt butter in large skillet.
Add shrimp and cook on medium heat until shrimp turn pink.
Lift out shrimp and set aside.
Heat butter and liquid on high about 2 minutes.
Add onion, celery, garlic, bay leaves, parsley, thyme and basil.
Cook about 3 minutes.
Stir in green onions, lemon juice, bouillon, crab boil, crab meat and shrimp.
Heat about 2 minutes.
Add beaten eggs. Mix, then stir in bread crumbs.
Remove from heat.
Can be frozen. Use about 1/2 to 1 cup per serving for redfish, trout or flounder. Use approximately 1 tablespoon for each large mushroom.
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