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Stuffed Shrimp Tchoupitoulas

 
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Stuffed Shrimp Tchoupitoulas

1 medium onion, diced
1 bunch scallions, cleaned and diced
2 bell peppers, diced
5 stalks celery, diced
4 cloves garlic, minced
1/2 cup fresh parsley leaves, minced
1/2 pound (2 sticks) butter
1 pound raw shrimp, chopped
1/2 loaf stale French bread, torn into
pieces, squeezed out in water
2 beaten eggs
1 pound crabmeat
Salt and pepper or the
Cajun/Creole seasoning mix
of your choice (our preference),
to taste
3 dozen large raw shrimp
Flour
Egg-milk wash made of 2 beaten eggs
and 1 cup milk
Peanut oil for frying

Sauté onions, bell peppers, celery, garlic, and parsley, in butter until the vegetables are soft but not brown. Add the chopped raw shrimp and con-tinue to cook about 3 minutes, or so. Add French bread, squeezed out in
water and 2 beaten eggs. Cook 3 more minutes, stirring constantly. Add
the crabmeat and season to taste with salt and pepper or Cajun/Creole
seasoning.
Peel the 3 dozen shrimp to the tails only. Split halfway through and open
up. Pile each shrimp with a mound of stuffing and freeze until hard. Dip
the frozen stuffed shrimp in flour, then in egg-milk wash (above) then in flour again.  Heat the peanut oil to 375 degrees F and fry the stuffed
shrimp until golden brown, about 3 to 4 minutes.
Serves 8, if you are lucky!
 

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