*  Exported from  MasterCook II  *
 
                             Stuffed Shrimp 01
 
 Recipe By     : Rael64
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Apps                             Chiles In General
                 Sausage                          Shrimp
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEASONING MIX
    1      teaspoon      salt
    1      teaspoon      paprika
      1/2  teaspoon      white pepper
      3/4  teaspoon      dry mustard
      3/4  teaspoon      dried basil
      3/4  teaspoon      onion powder
      1/2  teaspoon      garlic powder
      3/4  teaspoon      dried thyme
      1/2  teaspoon      dried sage
      1/2  teaspoon      dried oregano (or less, to 1/8 tsp)
    1      teaspoon      dried chile powder (your preference)
 					
   12      large         shrimp, peeled (except tails, if desired) --
 deveined/butterflied
                          -- *see note below
    1      teaspoon      olive oil (or canola...your preference)
      1/4  cup           bread crumbs (up to 1/3 cup)
    2      tablespoons   unsalted butter, in all (+ 2 tsp) -- room temp is best
      2/3  cup           onions -- chopped
      1/3  cup           bell pepper (I used red..use what ya like) -- chopped
      1/3  cup           celery -- chopped
      1/3  cup           carrot -- grated
    2      each          serrano chiles (or to taste) -- chopped
    1      teaspoon      fresh garlic (less if not a garlic fan) -- mashed/mince
 d
    1      each          fresh hot Italian sausage, cooked -- *see note below
    1      cup           seafood stock (from SAVED shrimp shells)
                         vegetable oil/cooking spray/whatever
 					
                         SAUCE (*see below)
    1      cup           heavy cream
      1/2  cup           tomato puree OR
      1/2  cup           red pepper coulis
                         (if you're the industrious sort...)
 
 NOTE 1: I used some 21/25 tiger shrimp for this.  I would NOT recommend
 using any smaller sized shrimp.  Would have preferred to use 16/20-sized
 shrimp, but alas, 'twernt none to be had.
 
 NOTE 2: used a fresh hot/spicy Italian sausage (well, freshly-made at the
 grocery) to which I took out of the casing and pre-cooked in a saute pan
 until well done.  Crumble it up as it cooks as finely as possible.  Keep
 both the fat and the sausage in a container, refrigerated, until ready for
 use.  Amout of cooked sausage used in the recipe was approximately 1/2 cup.
 
 Peel the shrimp, except for the tail end (if desired; I peeled the entire
 shrimp).  Make shrimp stock from the shells and any vegetable trimmings you
 accumulate as you mise/prep the recipe.
 
 Devein and butterfly the shrimp.  Place in a small non-metalic bowl and reserve
 .
 
 Preheat oven to 400-degrees F.
 
 Combine the seasoning mix ingredients in a small bowl.  Mix together well.
 
 Sprinkle about 2 teaspoons of the seasoning mix onto the butterflied shrimp.
 Pour the olive oil over the shrimp.  Rub in gently with your hands until
 shrimp are well seasoned/coated.
 
 Melt half the butter in a saute pan over high heat.  Once butter melts and
 is hot (do NOT allow butter to brown), add the onions, bell pepper, celery,
 carrots, and chiles along with 2 teaspoons of the seasoning mix.  Saute,
 stirring occasionally, for about 1 minute; reduce heat to medium-high and
 continue sauteeing vegetables for another 3 minutes.  Add the garlic and the
 pre-cooked sausage; stir in well.  Saute for 5 minutes.  Mixture will begin
 to dry out and stick. This is good.  Do not worry.
 
 Add 1/3 cup of the shrimp stock to the saute pan and stir, scraping the
 bottom of the skillet well.  Continue cooking, stirring occasionally, for
 approximately 8 minutes.  Again, mixture will begin to dry out which is just
 groovy.
 
 Reduce heat to medium.  Add another 1/3 cup of the shrimp stock and the
 remaining butter to the pan.  Stir well.  Add the remaining seasoning mix;
 stir well.  Allow to cook for approximately 5 (+) minutes, stirring
 occasionally.
 
 Remove pan from heat.  Stir in breadcrumbs and mix well.
 
 Set aside 1 tablespoon of the stuffing mixture for the sauce.
 
 Grease a baking sheet with your preferred means of lubrication.  Place the
 butterflied shrimp with cut/butterflied side facing UP on the baking sheet.
 Make certain the shrimp are laying as flat as possible as they tend to curl
 when baked and thus knock off their stuffing.  Mound approximately 1 1/2
 tablespoons of the stuffing mixture on top of each shrimp.  Bake until
 browned for about 10 minutes.
 
 SAUCE:
 
 NOTE: the sauce I attempted did not work as desired.  Twas a tomato/adobo
 based sauce to which I added cheese and screwed it up.  The following brief
 sauce should work fine.  And no sauce works just as well although not as
 nice of a presentation.  A good hot sauce would work as well.
 
 Puree one large, ripe, home grown tomato.  Pour puree into a saute pan and
 heat until it just boils.  You may need to add a bit of water, or stock
 (veg/shrimp/veal/chicken) if you have such on hand.  Add the heavy cream and
 allow to reduce to sauce consistancy.  Season as desired.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Red Pepper Coulis is a separate recipe.
 
 These are well suited for appetizers but could easily be a part of the main
 meal as well.