This is a take on a dish I had in Half Moon Bay, California. The flavors danced on my palate and I knew I had to recreate this amazing flavor combination. Paired with this chardonnay, the shrimp had to be one of the best things I ever put in my mouth. Hope you enjoy this one!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 12 large shrimp, 10 count or larger, peeled and deveined, split down the back for stuffing, tail on
- ½ lb lump crab
- ¼ c. panko crumbs
- ½ t. Dry mustard
- 1 green onion, finely minced
- 1 T. finely minced red bell pepper
- 1 egg
- 2 dashes hot sauce
- 6 slices bacon, cut in two on the diagonal
- 4 T. butter
- 1 large shallot, finely minced
- 2 T. flour
- ½ c. dry white wine
- ¾ c. heavy cream
- 3 T. seeded dijon mustard
- Salt and pepper, to taste
Directions:
Step 1: Heat the oven to 400 degrees. Grease a cookie sheet with butter and lay the shrimp on the cookie sheet to hold until stuffed.
Step 2: In a medium mixing bowl, combine the crab, panko, dry mustard, green onion, red bell pepper, egg, and hot sauce. Mix well then stuff in equal amounts in the shrimp. Wrap each shrimp with ½ slice bacon and lay back on the cookie sheet. Bake for 12 minutes or until the shrimp are done and bacon begins to crisp.
Step 3: In a small fry pan, melt the butter over medium-high heat and add the shallot. Cook until the shallot is translucent. Add the flour and cook for three minutes stirring frequently. Stir in the white wine and stir up all the bits from the bottom of the pan. Bring to a simmer and add the cream. Cook two minutes to thicken, then add the mustard. Stir through and season with salt and pepper.
Step 4: Serve the shrimp on a plate with the sauce drizzled over top. I like to serve this with mashed potatoes and a lightly steamed fresh green vegetable.
Serves 4