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Death-Defying Stuffed Shrimp with Tasso Ham and Crab (Tyler Florence) Recipe

Death-Defying Stuffed Shrimp with Tasso Ham and Crab (Tyler Florence) Recipe

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Death-Defying Stuffed Shrimp with Tasso Ham and Crab (Tyler Florence)

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Ingredients:

Serving

3 tbsp olive oil
1 onion, finely diced
1/4 cup finely chopped parsley, divided
1/2 cup tasso, finely diced
1 cup cornbread crumbs
1/2 to 3/4 cup chicken stock
1 lb lump crab meat , picked through
salt and freshly ground pepper
2 lb large shrimp, about 10 per lb, peeled with tails on
melted butter
10 oz mixed micro greens
roasted tomato aioli , recipe follows
2 egg yolks
2 tsp salt
2 tsp dry mustard
dash cayenne
1/2 lemon, juiced
4 roasted garlic cloves
pinch saffron dissolved in 2 tbsp hot water
3 roma tomatoes, split and oven dried
1 cup canola oil

Directions:

Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.
Preheat oven to 400-degrees F. 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 tablespoons 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 minutes. 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 blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture 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.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1741.67 Kcal (7292 kJ)
Calories from fat	1070.9 Kcal
		% Daily Value*
Total Fat	118.99g	183%
Cholesterol	277.06mg	92%
Sodium	4322.71mg	180%
Potassium	468.31mg	10%
Total Carbs	116.96g	39%
Sugars	3.72g	15%
Dietary Fiber	9.68g	39%
Protein	49.79g	100%
Vitamin C	21.6mg	36%
Iron	41.9mg	233%
Calcium	159.6mg	16%

Amount Per 100 g
Calories	260.95 Kcal (1093 kJ)
Calories from fat	160.45 Kcal
		% Daily Value*
Total Fat	17.83g	183%
Cholesterol	41.51mg	92%
Sodium	647.67mg	180%
Potassium	70.17mg	10%
Total Carbs	17.52g	39%
Sugars	0.56g	15%
Dietary Fiber	1.45g	39%
Protein	7.46g	100%
Vitamin C	3.2mg	36%
Iron	6.3mg	233%
Calcium	23.9mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

43.9

Points
47

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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