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Crab-Stuffed Prawns with Tomato-Butter

You don’t have to live by the sea to enjoy these savory stuffed prawns.  Yes ‘fresh is best’, although frozen raw prawns and canned chunk crab meat will still make a fantastic tasting appy or main course.

CrabStuffedShrimp1

You can buy raw prawns already skewered into a butterfly presentation, or you can easily do it yourself – remove shells and legs, but keep tail on. Slice down along the back of the prawn, but not all the way through, removing the vein (intestinal tract). Thread a skewer through both halves of the prawn to keep it open. Continue with the remaining prawns, threading 4 onto each skewer.CrabStuffedShrimp2

Sauté the veggies tender, then allow to cool slightly.CrabStuffedShrimp3

Combine the sautéed veggies along with the remaining stuffing ingredients, then mound on top of each prawn.CrabStuffedShrimp4

Prepare the sauce by first coring the tomatoes and squeezing out all the seeds and juices. You want to remove as much of the moisture as possible so you end up with a thick and concentrated sauce. Stirring cold butter into the finished sauce creates a wonderfully creamy texture and glossy sauce. Margarine will work as well if you can’t have butter, but it’s definitely not as great.


Crab-Stuffed Prawns with Tomato-Butter
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Serves: 4
Ingredients
  • 16 large shrimp, butterflied
Stuffing
  • 2 Tbsp olive oil
  • ⅓ cup red pepper, finely diced
  • ¼ cup celery, finely diced
  • 4 green onions, chopped
  • 2 garlic, minced
  • ¼ tsp pepper
  • 1 egg
  • 1 Tbsp GF Dijon
  • ¼ cup Parmesan cheese, grated
  • ¼ cup GF panko (or plain) crumbs
  • 120g chunk crab meat, drained
Sauce
  • 6 tomatoes, seeded
  • 2 clove garlic, minced
  • 2 Tbsp olive oil
  • 3 Tbsp cold butter, cubed
  • Salt and pepper to taste
Instructions
  1. If not already butterflied, prepare the shrimp by removing shell and legs, but keep tail. Slice almost all the way through starting along the back, remove vein (intestinal tract). Open the two halves up, slide a wooden skewer through the back sides to keep them opened. Thread 4 shrimp onto each skewer.
  2. In a large skillet heat the oil, then sauté the red pepper, celery, onions and garlic until tender. Remove from heat and allow to cool.
  3. Whisk together the pepper, egg, mustard and cheese, then stir into the sautéed veggie mixture until combined. Gently fold in the panko and crab.
  4. Place the skewered shrimp on a parchment lined baking sheet and top with a generous helping of the mixture. Bake at 400°F for 10-15 minutes, until shrimp is pink and stuffing is hot. If desired you can always sprinkle on some grated cheese at this point and broil it until melted.
  5. For the sauce, if desired you can peel the tomatoes, otherwise once you have squeezed out all the excess seeds and moisture, chop them up and put them in a food processor along with the garlic. Purée until smooth.
  6. Heat the oil in a skillet, add the purée mixture and reduce by half over medium heat. Add the cold butter, and stir continuously until dissolved and sauce is creamy and glossy. Season to taste with salt and pepper.
  7. To serve, spoon some sauce on a plate and place a prawn skewer on top.

 

 

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