Post by choupiquer on Sept 30, 2018 20:32:12 GMT -5
Caught these guys in the Mississippi River in the warm water discharge of the Waterford III nuclear power plant................or maybe it was Belle River in the Atchafalaya Basin.
After boiling, I picked 5 of them and stuffed the cleaned carapace of two of the largest ones. First I sautéed the backfin, claw, and leg meat with sweet Vidalia onion, sweet red bell, and garlic. Melted 1/4 stick of cream cheese into the mix and let it cool. First layer in the shell was a big spoonful of the sauté mix followed by 2ea 10 count shrimp split longways then 5 of the pingpong sized jumbo lumps followed by more of the sauté then topped with one more split shrimp. Last was a sprinkling of panko and grated parm and a drizzle of olive oil.
Baked at 400 for 20 minutes and served with a garden salad topped with marinaded claw fingers.