Ingredients for Homemade Mashed Potatoes:

White Potatoes (2 medium potatoes per person)
¼ teaspoon Shrimp & Crab Boil (optional)
2 tablespoons butter
½ cup sour cream
½ milk or cream
Sea Salt
Tony’s Creole Seasoning

Prepare a large pot of water. Add dash of sea salt. Bring to a boil.

Peel potatoes. Cut into 1 inch cubes. Rinse in a colander.

Place in boiling water. Cook for 10-15 minutes until potatoes break apart with a fork.

Carefully drain in the sink in a colander. Pour into a large mixing bowl.

Add butter, sour cream and milk.

With an electric mixer, mix on high until creamy smooth. Voila and Bon Appétit!

We had fun making these Stuffed Shrimp at home with my Godchild Ashley and her sister Amanda.  They love to help me in the kitchen.  I am glad they are interested.  My grown children do not know how to cook unless it goes in the microwave or comes out of a can.  So find time to spend with your kids or grandkids in the kitchen.  Let them get messy.  It’s all in good fun and they will remember you for taking the time with them.

Let get started because there are 3 steps here:

Ingredients for Crabmeat Stuffed Shrimp:  

12-16 Large or Jumbo size Fresh Shrimp
½ pound white or claw crab meat
1 package Shrimp/Fish Fry
1 cup plain or Italian Bread Crumbs
2-3 eggs
1 cup Cajun Trinity with 1 Tablespoon minced garlic
2 Tablespoons mayonnaise
½ Teaspoon each:  Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, and parsley flakes.
Dash of Tabasco sauce
Oil for frying
Lemon
Butter
Milk for egg wash
Platters
Mixing Bowls
Deep fat fryer

The Crab Stuffing

With a tablespoon of butter, sauté the 1 cup Cajun Trinity and minced garlic.  Pour into a medium size mixing bowl.  Add the Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, parsley flakes, and one egg.  Fold in the breadcrumbs and crabmeat.  Mix well.  Form the mixture in small meatball sized balls.  Place on a platter.  Refrigerate for approximately one hour to chill and become firm.

The Shrimp

Peel, clean and de-vein the shrimp.  Leave the tails on.  Carefully make a deep cut in the shrimp to butterfly it open.

Prepare your egg wash by mixing 1-2 eggs with a ¼ cup or so of milk and squeeze in some lime or lemon juice.  Prepare the Shrimp/Fish Fry by mixing in ½ teaspoon seal salt and 2 tablespoons Tony’s Creole seasoning.

Place a crab ball on the open shrimp.  Press firmly.  Dip in egg wash.  Shake off excess.  Place in the Shrimp/Fish Fry mixture and toss around to coat.  Place on a platter.

The Frying

Heat your oil.  Do not put drops of water in the hot oil to see if it’s hot enough like Mike Stokes does!  Carefully place 2-3 shrimp in the fryer (depends on what size fryer you have).  Fry the shrimp until golden brown.  Remove to a platter lined with an ample amount of paper towels.

Serving Suggestions for Crabmeat Stuffed Shrimp:

Serve hot with a squeeze of lemon or lime and sides ketchup, tarter sauce, or my favorite hot cocktail sauce for dipping.  Um Um they were so good cher!