Hi and welcome to Cajun Cooking TV. Today, is Saturday and it's cooking time at this hotel, so we’re cooking Stuffed Shrimp. So let’s get started.

Hi, we have another guest here tonight and this is Ashley, she’s cooked with us before, so she’s going to get started on our stuffing for the shrimp. So, first thing we going to sauté some Cajun Trinity, we have one cup of Cajun Trinity here which is bell pepper, onions and celery and I’m also going to add a Tablespoon of garlic.

So, Ashley take 1 Tablespoon of butter. I’ve always started heating this pan for you and I want you to put it in here and pour that in and add your garlic, right there. We’re going to sauté this for about five minutes. Here we are we’re going to make our crab stuffing, so we got our wilted vegetables, the Cajun Trinity is ready and Amanda can you crack an egg for me?

Now, we need to mix in a few ingredients. So first we have 2 tablespoons of mayonnaise and clean out two Tablespoons please and put it on your bowl. This is parsley flakes and you need a half of teaspoon of each of the next items. So we’re just going to throw that in there. And we need a little half a teaspoon of mustard and I’ll just let you open it and put it good nice squirt in there. There, that’s good.

I want you to put a couple of shots of Worcestershire sauce, next we want to put in some Tony’s shots for this thing forget the Cajun seasoning and sprinkle that in. Let’s mix these all up, this is all the wet ingredients, so you always want to mix your wet ingredients all together first, so do that.

That looks great, I poured out for you Amanda some bread crumbs, we have some Japanese Dell bread crumbs and that just means they're a little bit courser than your regular Italian bread crumbs. So I got one cup here, so gently pour that in. And there we go, now go ahead and pour in your crab. We have one cup of crab claw meat here, you can use white crab if you like. We actually think this is tastier for this kind of cooking. So I like the use the claw meat. It looks spectacular.

And what we’re going to do is make some little bowls kind of like meatballs and then this will be pressed into the shrimp, once we get those ready and then we’re going to fry it. Too much fried shrimp around here. So we’re just going to take a spoon like this and take in your hand like this and let's make a little meat ball.

We’re going to make 16 of these meatballs, so we’ll take a few minutes to do that. Just place them on it on that platter, just like that and we’re going to let them chill, while we do some other things.

While our crab balls are chilling, we’re going to peel and de-vein the shrimp and get them ready for – when we put all the stuffing. So we’re going to peel the shrimp and we actually want to keep the tail on so we’re just going to take the body part. So do that for each one and you keep the tail on and then as we go I actually keep going we’re going to de- vein the shrimp and you do that with a sharp pairing knife, cutting from the back to the front, just kind of slice it open here and there’s a little vein inside and this little black piece here, you want to pull that out and I keep – set it right here, because I got to de-vein it, and I’ll just set this on a paper towel.

So we’re going to keep doing that, now also we want to “butterfly” the shrimp and so on the same section where you pulled the de- vein out we just got to slice a little bit thicker and just be careful with your hands and we want to slice our basically in half the way you butterfly a pork chop or a steak.

We’re back and we’re about to put the crab balls all into the shrimp and now we need to make an egg wash and the fish fry mixture. That’s a lot to say all at one time.

So let’s get started to Amanda. Egg whites, it's just an egg, you can also put milk, you can put mustard and put it just right there and I want you to squeeze it in this lime because they like lime better than lemon. Can you squeeze it real good? All right and mix up that egg and we got a one thin package of fish fry here. This is the on season, sometimes you can get it with a lemon flavor but we’d like it plain, you can also use corn flour.

So, I actually cut this open and what we have in here we have some salt and we have two tablespoons of -- so we’re going to season the cornmeal and that’s a lot and we like it’s a little flavorful don’t you think. Mix that up for me.

I got my egg wash here and I got my butter fresh shrimp all cleaned with the vein out. Now, I have my low crab balls tilt here so now they’re all firmed and stick in together. So I press it in here and kind of the lengthwise of the shrimp, just like that. We’re going to deep it in the egg wash. This is kind of messy. Then I’m going to dip it gently in here and cover it with the cornmeal and you don’t want to move it around too much and press it together and set it over here on the side and we’ll be frying all of these in just a minute.

So, I’ll get all these ready and then we’ll start frying. Half to it we’re ready to fry our stuffed shrimp. So I’m going to it out and I’m just going to put probably two and a pre heated fried and just don’t lower again down in there and you come a fried till golden brown, it's already popping in.

They’re golden brown and I’ll let this first to out and place them on several paper towels here to drain and that looks beautiful. We got a few more to go here so it will be a while.

Hi everybody, we have these beautiful jumbo stuffed shrimp and we are ready to eat. Thank you all so much for helping me and this has been another episode of Cajun cooking TV, Jose is ready to eat too and we’ll see you next time!