KING CRAB stuffed SKRIMP! (That aren’t actually stuffed)

In this wild ride of epicurean exploration, we're diving into an ocean of flavor that's vast and teeming with taste. Picture it, the king of the ocean - King Crab, getting all cozy inside jumbo shrimp, a culinary bromance that defies the very laws of nature. We're not just breaking barriers here, folks, we're smashing them to smithereens with a delicacy that pairs these maritime monarchs in an unforgettable duet.

Now, if the thought of King Crab and Jumbo Shrimp being besties wasn't mind-blowing enough, imagine them taking a dip in a pool of our tantalizingly tangy Cajun Hollandaise. This is no run-of-the-mill Hollandaise; it's been given the Cajun treatment with a riot of flavors that'll have your taste buds doing the zydeco. We're talking smoked paprika, cayenne, thyme, and a host of other spices that add a whole lot of "Laissez les bon temps rouler" to the mix. This sauce is not just an accompaniment, it's a flavor mosh pit that brings the whole party together.

So, let's saddle up and venture into the wild frontier of flavor. Prepare yourself for the unexpected, for a culinary concoction that'll have your guests begging for seconds and raving about your prowess in the kitchen. From the heart of the ocean to the depths of the bayou, these King Crab Stuffed Shrimp, served up with our decadent Cajun Hollandaise, are set to become the stuff of legend. So hang onto your apron, we're diving in. 🤘🏼 Adam

Yield: 4-6

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King Crab Stuffed Shrimp!

Cook time: 1 H & 30 MTotal time: 1 H & 30 M

Ingredients

For the Shrimp

• 12-15 large shrimp
• 2 cups of Crab Meat
• 1/2 cup Green Bell Pepper, diced
• 1/2 cup Yellow Onion, diced
• 1/2 cup Celery, diced
• 3 Garlic cloves, minced
• 1/4 cup Fresh Parsley, minced
• 3/4 cup Panko Breadcrumbs
• 1 Egg
• 1 Tbsp Lemon Juice
• 1 tsp Worcestershire Sauce
• 1 Tbsp Hot Sauce (bonus points if you use Crystal brand.)
• 1/2 cup Mayonnaise
• Kosher Salt, to taste
• Black Pepper, to taste
• 4 Tbsp Unsalted butter, cubed
• Scallions, sliced thin for garnish
• Smoked Paprika for garnish

Tangy Cajun Hollandaise Sauce

• 3 Egg Yolks
• 1 Tbsp Lemon Juice
• 1 Tbsp White Wine Vina
• 1 tsp Dijon Mustard
• 1 stick Unsalted Butter, melted
• 1 tsp Smoked Paprika
• 1/2 tsp Cayenne Pepper
• 1/4 tsp Black Pepper
• 1/4 tsp Crushed Red Pepper
• 1/2 tsp Thyme
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Kosher Salt, to taste
• 1 bump Xanthan Gum

Instructions

For the Shrimp

1. Score the shrimp along the back cutting through just until hitting the other size, then place them in a oven-proof skillet so the tail sits upward like a scorpion’s stinger. Season with salt and strategically drop 2 tablespoons of butter into the pan with the shrimp then set the pan aside for now.
2. Add the onion, green pepper and celery to a medium saucepan over medium heat with the remaining 1 tablespoon of butter and sweat until translucent, 5 or 6 minutes. Remove from the heat and set aside.
3. To a large mixing bowl, add the crab meat, garlic, parsley, mayo, lemon juice, Worcestershire sauce, hot sauce, egg, bread crumbs, cooled vegetables, salt and pepper. Mix around until the crab filling comes together.
4. Use your hands to roll small balls of crab meat about 1 and a half inches in diameter. Place each ball on top the shrimp. Bake at 425F for 10 minutes, then broil until slightly blackened on top. Remove from the oven and garnish the top of each shrimp with a small pinch of smoked paprika and scallions.

1. Place the egg yolks, lemon juice, white wine vinegar, and Dijon mustard in a blender.
2. Pulse the blender a few times to combine these ingredients.
3. Melt the stick of unsalted butter in a small saucepan over medium heat. Keep an eye on it to ensure it doesn't burn.
4. Once melted, slowly add the butter to the egg yolk mixture in the blender while it is running. The goal is to emulsify these ingredients together.
5. After the butter is fully incorporated, add the smoked paprika, cayenne pepper, black pepper, crushed red pepper, thyme, garlic powder, and onion powder.
6. Pulse the blender a few times to ensure these spices are well mixed into the sauce.
7. Taste the sauce and season with kosher salt according to your preference.
8. Finally, add a bump of Xanthan Gum to the sauce and blend once more. This will thicken the sauce and give it the perfect Hollandaise texture.
9. Your Tangy Cajun Hollandaise Sauce is ready! Pour it over your preferred dish and enjoy its vibrant, complex flavors.

Adam's Notes

• Similar to how the French use “mirepoix” (celery, onion, carrot), in Louisiana they use what’s called the “holy trinity” of Creole/Cajun cooking. The “trinity,” for short consists of bell pepper (usually green), onion and celery. When you hear me say “sautéed trinity,” I’m talking about sweated down bell pepper, onion and celery.
• King or Blue Crab meat works great here.
• If the sauce is too thick, add a tablespoon of warm water and blend again. If it is too thin, add a touch more Xanthan Gum and re-blend until you achieve the desired consistency.