Tuesday, October 4, 2011

A New England Classic with a Southern Twist

Tonight's dinner was Creole Stuffed Shrimp with a Whole-Grain Mustard Sauce which is definitely a southern slant on a basic New England stuffed shrimp recipe. Our side dish was also a Southern classic of braised greens and black eyed peas.

I started dinner tonight by making some homemade mayonnaise which I needed for the whole-grain mustard sauce. I made the sauce and set it in the refrigerator until serving time.

I proceeded to peel and butterfly the shrimp and then turned my attention to the stuffing mixture for the shrimp. I sauteed some sweet Italian sausage once browned, I added some chopped onion, bell pepper, celery, garlic, and Creole seasoning. I sauteed until everything was soft and then deglazed the pan with some white wine. Once the wine evaporated, I added some cracker crumbs, chicken broth, chopped parsley, salt and pepper. I placed some of the stuffing on each of the butterflied shrimp and arranged them in a buttered dish. I drizzled the stuffed shrimp with a couple of tablespoons of melted butter before popping them in a 425 degree oven for 10 minutes. The baked, stuffed shrimp were served over a bed of the mustard sauce.

The side dish was Braised Greens and Black-Eyed Peas which Gerry really enjoyed, but I guess I'm not that much of a collard green fan.

Tonight's menu was adapted from Cuisine at Home for Two Cookbook
Creole Stuffed Shrimp with Whole Grain Mustard Sauce (Serves 2)

For the Shrimp:
1/2 cup Italian Sausage Meat (one italian sausage, casing removed)
3 tablespoons unsalted butter, divided
1/2 cup diced onion
1/4 cup diced red bell pepper
1/4 cup died celery
1 clove garlic, minced
1 teaspoon Creole seasoning blend
1/4 cup dry white wine
1 cup coarsely crushed butter crackers
1/4 cup low-sodium chicken broth
2 tablespoons minced fresh parsley
Salt and Pepper
6 jumbo shrimp, peeled with tails left on deveined, and butterflied (about 1/2 pound)

For the Sauce
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
2 tablespoons minced scallions
1 tablespoon honey
1 tablespoon low-sodium chicken broth
juice of 1/2 of a lemon

Preheat oven to 425 degrees. Coat a 9-inch square baking dish with nonstick spray.

Saute sausage meat in 1 tablespoon butter in a nonstick skillet over medium heat until sausage begins to brown, 3 minutes. Add onion, bell pepper, celery, garlic, and Creole seasoning. Saute until vegetables are soft, about 5 minutes.

Deglaze skillet with sherry; simmer until liquid evaporates. Off heat, add crackers, 1/4 cup broth, parsley salt, and pepper. Mound 2 tablespoons of stuffing on each butterflied shrimp; arrange shrimp in prepared baking dish.

Drizzle 2 tablespoons melted butter over shrimp and roast in oven until shrimp are cooked through, 10-12 minutes.

Mix mustard, mayonnaise, scallions, honey, 1 tablespoon broth, and lemon juice for the sauce in a bowl.

To serve, divide sauce between two dinner plates. Arrange the stuffed shrimp on the two dinner plates.

Adapted from Cuisine At Home for Two Cookbook
Braised Greens and Black-Eyed Peas

3/4 cup slivered onion
1 tablespoon olive oil
3/4 cup chopped tomato
pinch of red pepper flakes
4 cups chopped collard greens
1/2 cup low-sodium chicken broth
1 tablespoon sugar
1/2 cup canned black-eyed peas, drained and rinsed
2 tablespoons apple cider vinegar
Salt to taste

Saute onion in oil in a skillet over medium-high heat until onion starts to brown, about 3 minutes Add tomato and pepper flakes; saute 1 minute.

Stir in greens, broth, and sugar; simmer until broth is nearly evaporated, about 5 minutes. Just before serving, stir in black-eyed peas, vinegar, and salt to taste; cook until heated through, 1-2 minutes.

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