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U6 Shrimp w/ Crab Imperial Stuffing


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4-6 count wild caught colossal shrimp, 3.5-4 oz. each, brined 1 hour in kosher salt, turbinado sugar, Old Bay seasoning, minced garlic and a squeeze of lemon juice.

The shrimp butterflied and dressed with a few strips of medium-hot roasted Hatch chiles.

The shrimp stuffed with homemade lump Crab Imperial and placed in a 12" nonstick roasting pan with the extra Crab Imperial placed in a small dish and centered in the roaster. A generous sprinkle of Pookie G's Sa-Weet seasoning followed by a light sprinkle of Hungarian smoked paprika for color.

Baked indirect in a 400* kamado and plated simply with rice pilaf.

As a friend of ours says, "OUTSTANDING".

Thanks for Looking and Happy Cooking.

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4-6 count wild caught colossal shrimp, 3.5-4 oz. each, brined 1 hour in kosher salt, turbinado sugar, Old Bay seasoning, minced garlic and a squeeze of lemon juice. The shrimp butterflied and dresse

It is a small world. Many, many years ago when I was 18 I worked a summer in Phillips Crab House O.C. MD. I worked in one of the upstairs kitchens. Crazy busy compared to the down stairs kitchens. We

That is definitely my kind of meal all around. Excellent job. I love crab imperial. The rest of the Reef's aren't thrilled with it. Doesn't stop me from making it from time to time.

When I was growing up in MD Phillips Crab House had a few crab imperial dishes on the menu. Hard to find crab imperial in restaurants any more. Last time I made it I used the Phillips Crab House recipe.

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