Stuffed Argentina Red Shrimp with Andouille Sausage and Ritz Crackers

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Yield: 1 serving


1 ear of corn, cut off the cob

1 red bell pepper, small dice

1 small yellow onion, small dice

1 green onion, thinly slice green top (scallion) for garnish

1 Tbsp. All Purpose flour

½ c. vegetable broth

Salt and pepper, to taste

4 oz. Andouille sausage, finely chopped

8 Ritz crackers, chopped into fine crumbs

½ c. melted butter

In a small bowl add sausage, crackers and melted butter. Stir until well incorporated and the mixture holds together when you spoon it up. Set mixture aside.

5 Large jumbo Shrimp (16-20 count) peeled and deveined, tails on


Add just enough oil to a sauté pan to coat the bottom and then add the corn, bell pepper, onion and flour. Stir until the flour has incorporated into the mixture. Heat pan to medium-high and add vegetable broth. Cook, stirring constantly until mixture starts to thicken about 8 to 10 minutes and coats the back of a spoon. Season with salt and pepper. Set aside and keep warm until ready to serve.

To prepare the shrimp, cut along the back of the shrimp deep enough to be able to stuff some of the cracker mixture into the shrimp. After stuffing the shrimp, add them to a lightly oiled hot sauté pan and cook for 3 minutes on each side and then remove them from the pan.

To plate:

Add the warm corn mixture to the center of a large plate and place the shrimp on top of the corn mixture and garnish with chopped green onions.