Ingredients
- 12 shrimp
- 2 used a (fresh hot)
- 1 italian sausage (fresh hot)
- 1 note the sauce i attempted did work as desired (not)
- 1 sauce
- 1 remove from hea stir in breadcrumbs (pan)
- 1 combine the seasoning mix ingredients in a bowl
- 1 devein
- 1 peel the shrimp
- 7/8 tiger shrimp for this
- 3/4 sized shrimp
- 1/2 butter in a saute over high hea once butter melts (pan)
- 240 ml cream (heavy)
- 240 ml seafood stock
- 80 gr onions (chopped)
- 80 gr tomato puree
- 80 ml shrimp stock
- 65 gr pepper coulis (red)
- 65 gr carrot (grated)
- 45 gr bell pepper
- 80 ml shrimp stock to the saute (pan)
- 34 gr celery (chopped)
- 28 gr bread crumbs
- 18 gr butter (unsalted)
- 16 ml stuffing mixture for the sauce
- 12 gr stuffing mixture on top of shrimp
- 9 gr seasoning mix onto the butterflied shrimp
- 5 ml olive oil
- 5 gr seasoning mix
- 4 ml dry mustard
- 3 gr chile powder (dried)
- 3 gr salt
- 3 gr garlic (fresh)
- 2 gr onion powder
- 2 gr garlic powder
- 2 gr thyme (dried)
- 2 gr paprika
- 1 gr basil (dried)
- 1 gr oregano (dried)
- 1 gr pepper (white)
- 1 gr sage (dried)
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.
