Joe's Crab Shack Stuffed Shrimp Embrochette

Joe's Crab Shack Stuffed Shrimp Embrochette


A definite keeper for shrimp lovers. Stuffed with salad shrimp, Pollock, crab claw, with a bit of jalapeno, Monterey jack and wrapped in bacon.

Serves: 4

20 medium raw shrimp, peeled, deveined, tails removed
1 recipe Joe's Crab Shack Seafood Stuffing
20 jalapeno slices
2 slices Monterey jack cheese, cut in 1/2-inch pieces
20 slices uncooked bacon

Slice down middle the opposite site you deveined. Lay shrimp cut side up and press 1 tablespoon Joe's Crab Shack Seafood Stuffing into each shrimp cut. Lay a slice of jalapeno and a piece of cheese over the stuffing. Wrap each stuffed shrimp in a slice of bacon. Thread 5 shrimp on a bamboo skewer; repeat 3 times. Grill shrimp over a medium flame for 5-7 minutes on both sides.



Joe's Crab Shack Seafood Stuffing
Serves: 6

1/4 cup margarine
1/2 bunch celery, trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat

Saute celery, onion, and garlic in margarine until translucent.
Add pollock and cook for 5-7 minutes.
Add shrimp and cook for 2 minutes.
Drain most (but not all) of liquid from pan.
Stir in shrimp base and peppers.
Fold in croutons and breadcrumbs.
Fold in crab meat.

NOTES: Joe's Crab Shack uses this stuffing to make their Crab Balls (roll stuffing into 1-inch balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree F oven for 15 to 20 minutes or until browned), and their Crab Stuffed Shrimp Embrochette.