Bite with Belkys: Tiger shrimp stuffed with jumbo crab meat

The Chef: Ervin Bryant from Grass Restaurant & Lounge
The Dish: Tiger shrimp stuffed with jumbo crab meat

Ingredients:

2 U2 shrimp
pinch of salt
pinch of white pepper
4 oz. of jumbo lump crab meat
3 tsp. of old bay seasoning
3 tsp. of parsley, chopped
3 oz. of Panko bread crumbs
1 egg
1 Tbs. of dijon mustard
1 oz. of hot sauce
1 oz. of chives, chopped
2 oz. of basil
1 bunch of cilantro
1/2 tsp. of lemon juice
1 tsp. of canola oil

Method of Preparation:

-Start by cleaning the shrimp. Remove the center vein, and season the shrimp with salt and white pepper.

-Next, prepare the crab meat stuffing. In a bowl, add jumbo lump crab, old bay seasoning, parsley, panko bread crumbs and mix it all together.

-Then, in a separate bowl, combine one egg and dijon mustard, and add this to the crab meat mix. Stuff the shrimp and brush it with melted butter, garlic and lemon sauce.

-Let the stuffed shrimp bake in a 425 degree oven for 15 to 20 minutes. Chef Ervin says to baste the shrimp with the melted butter sauce before it's ready.

-In the meantime, make an herb salad with chives, basil and cilantro. Add some salt, lemon juice, canola oil and toss it together.

To Plate the Dish:

Begin with a bed of chopped cabbage and radicchio. Then place the shrimp and top it off with the herb salad. At the restaurant, they serve this dish with a side whole grain mustard sauce.

Serving Suggestion: White Wine

Serves: 2

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