Categories: Recipes Date: Mar 9, 2015 Title: Tasso Stuffed Shrimp with Roasted Garlic Cream
Lent is easy in Southeast Louisiana! Pick up a few pounds of fresh Louisiana jumbo shrimp at any of our four markets for this Tasso Stuffed Shrimp with Roasted Garlic Cream.
Serves 4 as a first course
1 head garlic
1 teaspoon Creole seasoning
2 cups heavy cream
1 tablespoon vegetable oil
1 tablespoon garlic, minced
4 ounces tasso, finely chopped
1 leek (white part only), halved lengthwise, sliced, and rinsed well
¼ cup green bell pepper, finely diced
¼ cup red bell pepper, finely diced
¼ cup yellow bell pepper, finely diced
1 ¼ teaspoons Creole seasoning
12 large shrimp, peeled and deveined, then butterflied from the belly – not from the top as usual
Prepare the garlic cream: Preheat oven to 350°F. Wrap garlic in foil and roast for 35 minutes, until soft. Cut off the stem end of garlic and squeeze cloves into a medium saucepan, add the Creole seasoning, then mash the garlic with a fork. Add the cream, bring to a low boil, and cook over medium heat about 10 minutes until the cream is reduced by half.
Preheat oven to 400ºF. Lightly grease a baking sheet.
Heat the oil in large skillet over medium high heat. Add the garlic and sauté for 20 seconds. Add the tasso and sauté about 1 minute until it starts to shrink. Add the leeks, bell peppers, and 1 teaspoon Creole seasoning and sauté 3 minutes, or until vegetables are soft. Let cool.
With a sharp paring knife, butterfly shrimp from the underside (not the normal vein side of the shrimp). Place 1 tablespoon of filling along butterflied underside of shrimp, wrapping the tail up and over the filling. Season the tops of the shrimp with the remaining ¼ teaspoon Creole seasoning and bake about 12 minutes until shrimp are pink and cooked through. Serve shrimp on plates that have been drizzled with sauce.
This recipe can be fancy or not. At camp, just stuff the shrimp and forget about the cream, but if you want to go whole hog at home for a special dinner, serve the shrimp with the outrageous cream and garnish with a variety of chopped fresh herbs.
Recipe courtesy of Commander's Palace, from the Commander's Wild Side cookbook