Outback Steakhouse Crab Stuffed Shrimp
Stuffing:
1/4 pound Butter
1/4 pound Diced Onion
1/4 pound Diced Celery
1-1/2 teaspoon Chopped Garlic clove
two tablespoons Sliced Eco-friendly Onions
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon White-colored Pepper
1 cup Bread Crumbs
1/4 pound Lump Crab Meat
.
1. Place saut° pan over medium heat. Place butter within the pan and permit to
melt.2. Place onions, celery, garlic clove, eco-friendly onions, and seasonings in pan
and prepare for six-8 minutes.3. Place mixture right into a blender and blend for 25
adding bread crumbs and drained crab meat. Fold in witha spatula until
blended.
Lemon Pepper Butter:
1/2 cup Water
two tablespoons Flour
1 1/2 tablespoon Fresh Lemon Juice
1/2 pound Butter
1 teaspoon Lemon Pepper Spice
2. Combine water, fresh lemon juice, flour and seasonings inside a sauce pan.
4. Over high flame, whisk until mixture thickens. Remove from heat.
5. Gradually add softened butter in a small amount until all is blended.
1. Butterfly shrimp.
2. Place flour inside a container and toss shrimp until completely coated.
3. Deep fry shrimp at 350 levels for 1 1/2 minutes.
4. Place 1 tablespoon of hot stuffing onto each cooked shrimp.
5. Drizzle 1 tablespoon of Lemon Pepper Butter over each shrimp.
