Crab stuffed jumbo Sshrimp with mint-Balsamumm jelly drizzle
Whether grilled, roasted, served in bouillabaisse or sautéed with pasta, everybody loves shrimps. Here is a shrimp recipe. Stuffed with crabmeat, roasted in the oven and drizzle with Mint-Balsamumm jelly, the freshness and flavours of this dish will bring pleasure to both your taste buds as well as your guests!
|Prep time: 15 minutes|
|Cooking time: 15 minutes|
|Servings or yield: Appetizer for 4 people|
|Difficulty level: Easy|
|6 jumbo shrimps, non-husked U 5-9|
|200 g fresh or frozen crabmeat|
|1/8 cup French shallots, finely chopped|
|3 tbsp. grated Parmesan|
|3 tbsp. melted butter|
|2 tbsp. fresh mint leaves, minced|
|2 tbsp. fresh garlic, minced|
|2 tbsp. olive oil|
|For mint-Balsamumm jelly|
|1-½ tbsp. Balsamumm original|
|1-½ tbsp. mint jelly|
Preheat oven at 400˚F.
Incise the back of the shrimp to clear the black intestinal vein, remove iand spread into a butterfly on a plate, add salt and pepper to taste.
In a bowl, add crabmeat, shallot, garlic, Parmesan, 1 tbsp. olive oil, melted butter and salt and pepper to taste and mix well.
Place shrimp on a baking sheet line with parchment paper, spread crab mixture evenly on each shrimp and drizzle with 1 tbsp. olive oil and bake in oven for 15 minutes.
Meanwhile, in a bowl add Balsamumm and mint jelly and heat in microwave for 40 seconds and mix well, set aside.
When ready, remove shrimp from oven and place on a serving dish.
Sprinkle with fresh mint leaves and drizzle with Balsamumm-mint jelly and enjoy!