Last week I felt like my world came crashing in on me, and I haven’t been in the mood to do much of anything. I will say that I am truly grateful for all of my friends and family who have been by my side while I work through the passing of my grandmother. She was such an important force in my life, and while I still can’t quite figure out what life looks like without her, I am convinced that there is some form of life still waiting for me. And whatever form it takes, I’m certain it isn’t hopeless.

A few weeks ago I promised one of my followers I would create a recipe for her birthday. Her only expectation was that the recipe included seafood. When she first asked me I was excited to brainstorm–it felt good that she requested anything at all. But then life happened and I found myself not in the mood. I missed my grandmother, and it took me a little bit to figure out how to do other things and still miss her at the same time. I’m still working on it, and I still cry just about every hour. Then I am reminded of her strength and how there was nothing in this world that could ever stop her or slow her down–NOTHING.

So I decided I was going to keep my word. And I wouldn’t just throw a simple shrimp recipe together. I was going to really give it some thought so Kiesha could have a special birthday recipe. Grams was very excited about me starting this blog to pass on stories of our kitchen, so missing her from the kitchen didn’t seem so bad anymore.

Stuffed Shrimp
Here’s what you need:

  • 1lb large shrimp, peeled with tail on
  • 1lb lumb crab meat
  • 1/2 package or 4.5 oz of ground chorizo
  • 1 egg
  • 2/3 Italian bread crumbs
  • salt & pepper to taste
  • 1/2 tsp-1 tsp crushed red pepper
  • 1 tsp dried celery flakes

Here’s what you do:

  • Preheat the oven to 350 degrees.
  • Butterfly your shrimp by cutting the shrimp up the back from the tail to the top of the shrimp.
  • Place the shrimp on a baking sheet and sprinkle with salt and pepper to taste.
  • Cook the chorizo in a frying pan for about 5-7 minutes. Chorizo is very oily, but don’t be alarmed. Just continue to stir it around as it cooks.
  • Transfer the chorizo to a mixing bowl and add the lump crab meat (feel free to taste a spoonful…it is delish just like that!).
  • Add the egg and mix well.
  • Stir in the bread crumbs.
  • “Stuff” the shrimp by packing a small ball of crab mix onto each shrimp.
  • Once all shrimps are stuffed, sprinkle the tops with your red pepper and celery flakes.
  • Place in the oven for about ten minutes or until the shrimp turns pink. Careful not to overcook so your shrimp is nice and tender.
Chorizo cooking
Here’s how the chorizo looks


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