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.
- 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.