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Stuffed shrimp with scallops & crab (pic hvy)

Little Chef
Little Chef Posts: 4,725
edited November -0001 in EggHead Forum
Thought I would try something a little different on the Egg tonight. Total Eggsperiment....especially adding scallops to the stuffing.

U 10 shrimp, butterflied and deveined from the underside, then stuffed with a crab, scallop and fresh herb stuffing.....
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Then placed in a cast iron skillet which fits on the large..... First a layer of bay scallops....
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Covered with the balance of the crab & scallop stuffing...
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Then the stuffed shrimp on top, and a bit of soft butter (and believe it or not, that is LESS than 1 T of soft butter) ....Ready for the Egg....
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On the Egg indirect (just with pizza stone), with crashed taters cooking below....
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Ready to eat.....400 Egg 20 minutes. (Note: these were U10 shrimp....smaller would take much less time)
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Definately wan't my favorite cook, but a decent change. I think the addition of the scallops to the stuffing was WAYYY overkill. I will stick with just crab for the stuffing next time! But, it was nice having the bed of scallops and stuffing below.
Also, this cook can definately be done direct IF done with the layer of scallops below. I found the scallops put out a bit too much water and kept the stuffing too wet for my liking inside the shrimp.
I was also hoping to get a bit of browning on the stuffing.....This is when a broiler would come in handy.... :laugh:
All in all, a decent meal. But will make the changes next time.
Thanks for checking this out! :) Happy Eggin!!
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Comments

  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Eggsperiment or not it looks good. Glad so see ya back. :)
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  • Little Chef
    Little Chef Posts: 4,725
    Thanks Eddie!! Been a rough go lately...but coming back!! :laugh:
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  • AnnaG
    AnnaG Posts: 1,104
    You must be a tough food critic... It looked good to me, but what do I know... I would try that... Hee hee... :)
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Even from afar I can see it has been rough for you guys. How was your Caribbean travels?
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I think I would eat it. LOL You know how much I love seafood. Didn't try my crab stuffed recipe for prawns. :( :( :(
    Thanks for the idea of crab stuffing on the scallops.

    Mike
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  • rsmdale
    rsmdale Posts: 2,472
    Ilove seafood,all that fish in one dish had to be good.



    GOOD EATS AND GOOD FRIEND

    DALE
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  • Little Chef
    Little Chef Posts: 4,725
    Other than catching RotaVirus, and all the wonderful symptoms as a result... :sick::blush: it went very well. Headed back there in mid September for our next phase. Beautiful, allbeit defoliated, country. Thanks for asking! :)
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  • Little Chef
    Little Chef Posts: 4,725
    I don't have the recipe! :laugh: Didn't see it on the forum cookbood either. The crab stuffing on the scallops was very good! BUT...I would do them direct to actually sear the scallops a bit next time.
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  • Little Chef
    Little Chef Posts: 4,725
    Thanks Dale! It was very tasty! Just got to modify a few things to adjust for Eggin vs. a broiler. ;) (Secret...the Egg didn't dry it out!!! Forgot to plan for that!! :woohoo: :whistle: )
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  • Bacchus
    Bacchus Posts: 6,019
    Eggcellent post L.C. I normally use my CI skillet close to the fire. I like your setup alot. Kinda makes me go hmmmmm.......


    :)
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Bummer about getting sick there. It dosen't sound like it has changed much since I was there 14 years ago. :( It was pretty depressing then. I know you are glad to be back home. :)
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Looks pretty darn good from this side of the screen.

    Kent
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  • Little Chef
    Little Chef Posts: 4,725
    Bacchus, Thanks. :)
    In this case, I was going for more of a "Bake". That's why the high set up. I was "skeered" to put my ceramic baker in the Egg, thus the CI skillet. (too much seafood to lose if the thing cracked on me!) ;)
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Hey LC,

    Great to see one of your cooks even if it isn't your favorite. It sure sounds wonderful but I understand overkill all to well. I cooked some chicken drumsticks a week ago that would probably . . . no, would have been better with half the effort, LOL. They were still good, just not what I was aspiring to.

    Scallops, shrimp and crab are three of my favoritest foods so I thought your idea sounded like heaven on earth. I like the idea of stuffing the shrimp from the underside. When you mention it I can understand the scallops putting out a lot of water. Under the right (wrong?) conditions I have seen shrimp get down right soggy. They both have a very high water content when you stop to think about it. When I lived in Maine I had a buddy that dove for sea scallops in the winter, he introduced me to eating them raw and then you can really appreciate how much water they do contain. I guess it's only natural for any sea food to have a high water content, DUH! I really amaze myself sometimes. :lol:
    I have never cooked the U 10 shrimp, I would have to think about that, I am so used to trying so hard not to over cook shrimp I may have trouble not cooking them long enough. I was just thinking of stuffing them and wrapping in bacon (I have this thing about BBQ'ed shrimp wrapped in bacon), you probably wouldn't need to precook the bacon much if at all, the U 10's are so large.
    Out of curiosity, could you have partailly precooked the scallops to drive some of the water out of them, and maybe bring out some of their natural sweetness, before making the stuffing and/or making a bed of them?
    I'm drooling so bad I can actually smell scallops cooking right now! :laugh:

    Gator

     
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  • Little Chef
    Little Chef Posts: 4,725
    Thanks GG...just gotta make a few adjustments next time... :whistle:
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    I would suspect the chef is coming out in you, working towards more perfection.

    Hope you and Tim are well. (with his mom and the work on his mouth).

    GG
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  • Little Chef
    Little Chef Posts: 4,725
    Gator...I actually contemplated a par cook of the scallops to leach a bit of the juice out....I would do that for the stuffing....but not for the bed of scallops below. I think the main change I would make would be to cook the whole pan direct, to sear the scallops a bit on the bottom. It was a good cook, don't get me wrong. But my brain was looking for the results I would acheive in a broiler or salamander. Just have to modify a few things to make it a great Egg success.
    Thanks for your feedback!! Love hearing from you, as always! :)
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  • Mainegg
    Mainegg Posts: 7,787
    Well hello stranger!! good to see your name up under a post. we have missed you :)
    I did something kinda similar, but not LOL a month or so back. tried using thin cut roasted garlic bread on the bottom and the sides. did direct but higher up in the dome to have a little more control. I was looking for the juice from the crab and scallops to soak into and caramelize on the bread on bottom. was hoping not to have such a steam bath LOL. it was OK but fell flat. I want to try it when the scallops are fresh. these were out of the freezer from this winters batch and just not the same.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    My dear it's a feast I would be proud to serve!! I to am glad to see some of your wonderfull cooks again. I know it has been rough latley for your household and are in my prayers still. With all thats been going on did you get my email about the Sazarac drink with Pernod?
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  • BigGreenDawg
    BigGreenDawg Posts: 327
    I would have been happy to help you eat it for testing purposes of course. I had a Flo's filet and shrimp and crab gratin last night at Longhorn and was thinking I could make this better on the Egg-your dish made me think of trying it but in a cast iron skillet instead of a ceramic dish. I'm also glad you're back you and Bubba Tims ideas are a school in themselves :).
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    They look good LC and good info to have if I decide to try them.
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Ditto LC, always love seeing your cooks. It's great to see you back on the forum.

    I'm sure it was a great dinner, those three ingredients in your skilled hands couldn't be anything but delicious.

    Have a great day,

    Gator

     
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  • Aunt Crazy
    Aunt Crazy Posts: 378
    Looks great-cannot wait to see what happens with the changes....
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