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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 x onion finely diced
- 1/4 c. finely-minced parsley divided
- 1/2 c. tasso finely diced
- 1 c. cornbread crumbs
- 1/2 c. chicken stock - (to 3/4)
- 1 lb lump crab meat picked through Salt to taste Freshly-grnd black pepper to taste
- 2 lb large shrimp - (abt 10 per lb) peeled, tails on Melted butter as needed
- 10 ounce mixed micro greens
- 2 x egg yolks
- 2 tsp salt
- 2 tsp dry mustard
- 1 dsh cayenne
- 1/2 x lemon juiced
- 4 x roasted garlic cloves
- 1 pch saffron dissolved in
- 2 Tbsp. warm water
- 3 x Roma tomatoes split and oven dry
- 1 c. canola oil
Direcciones
- Heat oil in a skillet over medium heat. Saute/fry the onion, tasso ham and 2 Tbsp. parsley for 3 to 5 min till fragrant. Combine cornbread crumbs with the sauteed ham mix in a large bowl. Add in chicken stock and blend to proportionately moisten. Gently mix in crab meat and remaining parsley. Season with salt and pepper.
- Preheat oven to 400 degrees. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 Tbsp. into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 min. Serve on bed of greens with Roasted Tomato Aioli.
- Roasted Tomato Aioli: Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or possibly blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add in the tomatoes and process again. With the motor running, add in a few drops of the oil, the mix will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.
- This recipe yields 4 to 6 servings.
- Caution: The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.... Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs. Avoid mixing yolks and whites with the shell"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 689 | |
| Calories from Fat 440 | 64% |
| Total Fat 49.71g | 62% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.15g | |
| Cholesterol 297mg | 99% |
| Sodium 1455mg | 61% |
| Potassium 652mg | 19% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.16g | 1% |
| Protein 47.85g | 77% |
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