This recipe is from Chef John Folse. He owns the beautiful White Oak Plantation outside of Baton Rouge that I have been lucky enough to have eaten at. He writes amazing books celebrating Louisiana heritage and recipes. You may also have seen him on PBS.
| 3 dozen | ten to twelve count head-on shrimp |
| 1 tsp | dried basil |
| 1 tbl | creole mustard |
| 1 lb | jumbo lump crab meat |
| 1 tbl | cream sherry |
| ½ cup | melted butter |
| ½ cup | béchamel sauce (recipe follows) |
| ½ cup | finely diced onions |
| ¾ cup | seasoned Italian breadcrumbs |
| ¼ cup | finely diced celery |
| ½ cup | melted butter |
| 2 tbl | finely diced garlic |
| ½ cup | cream sherry |
| 1 tsp | dried thyme |
Preheat oven to 350o. Peel the shrimp leaving the last section of the tail. Using a sharp knife butterfly the shrimp, spread the tail flat, and remove the vein. Set aside. In a large mixing bowl, combine all of the above ingredients except crab meat, salt and pepper and the last three ingredients. Blend until all ingredients are well incorporated. Gently fold in crab meat being careful not to break lumps. Season to taste using salt and pepper. Stuff the tails with generous portion of crab meat stuffing. Once stuffed, the tail should lay flat on a baking pan. Place stuffed shrimp on a large greased baking sheet and drizzle with butter and sherry. Bake until stuffing is golden brown, approximately fifteen to twenty minutes. Place two oz. of crawfish butter in center of plate and top with six shrimp.
| ¼ cup | melted butter |
| ¼ cup | sliced green onions |
| ½ cup | fresh crawfish tails |
| 1 oz | dry white wine |
| ¼ cup | diced tasso |
| ¼ cup | diced tomato |
| ¼ cup | sliced mushrooms |
| ½ tsp | thyme |
| ¼ lb | butter |
| 1 tbl | minced garlic |
| 1 ½ cup | half & half |
In a heavy bottom saute pan, heat butter over medium high heat.
Add all ingredients up to and including the thyme. Saute until
crawfish and tasso are cooked thoroughly and vegetables are
wilted. Deglaze with white wine, reduce slightly and add half
& half. Continue to cook until volume of cream sauce is
reduced to one half and thickened. Slowly stir in the butter, a
few pieces at a time, stirring constantly until all is
incorporated. Remove from heat and season to taste with salt and
pepper. Hold warm until serving.
In a heavy bottom saute pan, heat butter over medium high heat. Add all ingredients up to and including the thyme. Saute until crawfish and tasso are cooked thoroughly and vegetables are wilted. De-glaze with white wine, reduce slightly and add half & half. Continue to cook until volume of cream sauce is reduced to one half and thickened. Slowly stir in the butter, a few pieces at a time, stirring constantly until all is incorporated. Remove from heat and season to taste with salt and pepper. Hold warm until serving.
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