(blues rock music plays)
- [Host] Welcome to BBQPitBoys.com
Today we're cooking up some stuffed shrimp at the pit
and it's real easy to do.
All right let's started.
Here we have some shrimp
and these are divined as you can see.
(mellow guitar plays)
And they're pretty common today,
takes some of the work of preppin' 'em.
And they're about ready to go.
Now, here for the stuffed shrimp
we've got some lump crab.
This here is Maryland blue crab.
It's gold, man.
You oughta get it if you can, right?
And for this recipe, you're gonna need some crackers.
Here we've got some parsley.
You're gonna need some lemon.
Well we're gonna need some butter and plenty of it.
You're gonna need some garlic.
Here we've got some breadcrumb
and you're gonna need some mayonnaise.
Now, you can go to our website
and get the exact ingredients and quantities.
All right BBQPitBoys.com
Now the first thing we wanna do
is chop up this garlic and
it could be big chunks because we're just gonna
flavor the butter with it, all right.
It's not gonna go into the stuffing we're gonna make.
So just chop up some garlic.
And there's nothing better than garlic butter, right?
For your shrimp or any seafood.
Alright, got that.
And we'll heat it up a bit.
Simple enough, alright.
That's ready to go.
I need garlic in there too.
Now again these are the shrimp,
these are 13, 15 which means 13 to about 15
per pound more or less.
They've already been divined like I said.
You can see the slit,
we're just pulling the outer shell off of it,
but we're gonna leave the tail on and that's optional.
We like to leave the tail on, right.
Somethin' to grab when you're eating.
And we're gonna take a knife
and just slit it open a bit more and flatten it out.
Told you this would be easy to do.
Well just show you this a couple times, right.
You just wanna flatten 'em out, like that.
Good enough.
Now we've got about 30 of these to do.
So we won't bore ya with the details.
Alright now for the stuffing,
it's real simple.
This is the classic way to do it.
It goes back 50 year maybe more, right.
We've got some of these crackers and
just break 'em um a bit.
Now you don't wanna make 'em real fine,
you wanna leave 'em a bit chunky, alright.
It makes a great stuffing.
Just about like that.
I think we're gonna use about
maybe three packages, maybe two packages, more or less.
You can adjust as you go.
Depends how much shrimp you gotta stuff, right.
Alright.
Now to help bind it a bit, we've got some mayonnaise.
We'll throw a couple tablespoons.
You may have to adjust this and the best way to judge
how much moisture on there is just use the old
hand check squeeze it, see if it stays together.
It's not quite moist enough.
So what you could do is add a little bit more
mayonnaise of course but
I'm gonna add some butter
and get it just right.
You'll get it.
And we're also gonna add some lemon.
Whoa.
Now if you've never had stuffed shrimp before
or stuffed shrimp with lump Maryland crab,
you definitely gotta check it out.
Now the lump crab is very expensive as some of you know.
So you can do the claw meat.
That'll work very fine.
There it is.
That's the consistence you want.
You see how it held together?
Maybe we'll add a little bit more lemon.
Oh man, this is gonna be good.
Now this is a holiday treat
or if you got your boss comin' over
you're lookin' for a raise,
you might wanna set him up with that
or her, alright
or your girlfriend, whatever.
This is a treat.
Now we're gonna put that lump blue crab in there.
We don't wanna break it up, right?
We want leave the crab and the chunk like that.
After all, you're payin' maybe
maybe $40 a pound for it, but it's worth it.
You're lookin' for that raise?
Or you want your girlfriend to be real happy, alright.
Alright, we've moved it ahead.
And this is simple.
Just grab a teaspoon full, tablespoon.
You don't have to make it real pretty.
You just hit it, just like that.
Oh baby.
We're eatin' good tonight, Martha.
Alright, we'll fast-forward a bit.
We got one tray stuffed.
(stirring)
What we'll do here is
we're gonna add a little bit of drizzle of butter on top
of each.
Now you health nut zombies
that are probably freakin' as usual,
but of course you have no life.
This is the way you do it.
Plenty of sweet butter.
Oh yeah, on the crab,
on the shrimp.
Let it drizzle on.
After all, this is for a special treat, right?
Oooo we.
Now we're gonna take those breadcrumbs,
sprinkle a little bit on the top.
Gives a little more texture, it browns up nice.
(chuckles)
Oh, man.
Are you kiddin' me?
(upbeat country music)
No much more to say, is there?
Alright, those are done.
Now, we've got our wood fire oven goin'.
If you don't have a wood fire oven,
use your kettle, use your kitchen oven, whatever.
And we're gonna put 'em in the oven at about
330, 340, maybe 350 degrees
more or less
and it won't take long.
(country music continues)
There it is.
Perfect.
Now while we're waitin'.
Lemme show you how to make a real easy cocktail sauce.
It's a lot better and a lot cheaper than the store bought.
So we added some ketchup
and now with some prepared horseradish.
Here we have a little of that Louisiana hot sauce.
Shooo!
Git it a mix.
You can adjust the quantities of each,
to get it to the way you want.
But this is the perfect cocktail sauce for anything fish
you've got goin' on, alright.
Good enough.
Alright.
I'd say these shrimp are done.
Take a look at that.
It only took maybe 10 minutes, 15 minutes.
You look for the shrimp turning white,
the meat turns white you know it's done,
and don't over cook 'em.
We brown the breadcrumb on the top a little bit.
Perfect and this is what you've got.
Now you can set these up anyway you want, alright.
(chuckles)
Yeah could serve 'em with some fries, I dunno
or some cole slaw but
we use 'em as finger food here, nothin' fancy.
Sprinkle a little bit of that parsley on.
Make 'em look real pretty.
Add some lemon.
That's about a $50 plate at your local restaurant,
but here at the Pit
(laughs)
we do apologize for eatin' in front of ya like that
but we call this,
pit master privilege.
Man, are you kiddin' me?
(country music continues)
So the next time you're lookin' for a shrimp recipe,
check out BBQPitBoys.com
(crow cawing)