Crab Stuffed Shrimp with a Mango and Pineapple Salsa

I cannot wait for summer, I hate the cold. We had a very nice spring day here in Denver so I thought about a fun summer dish to make. We went to the store to buy shrimp and the 8-12 prawns where on sale for 14.99 a pound or the 21-25 where on sell for 7.99 a pound. My cheap-ass went for the smaller shrimp, would of rather had the bigger ones because it looks so much better on a plate. Ok... I am done venting about the price of shrimp, on to a new rant when ever I type in the word THE this is what shows up "karen rocks". My wife will not tell me how to change it, yes I am computer moron. She thinks this is so funny, HAHAHAHAHA. Ok I'm really done now back to this dish, this can be a fun appetizer  for a party or a main dish. Make it how ever you like.
Ingredients-

Salsa-
1/2 Cup Red Onion 1/4 inch diced
1 Cup Mango diced peeled 1/4 inch diced
1 Cup Pineapple 1/4 inch diced
1 Jalapeno cored and seeded 1/4 inch dice
1/3 Cup Cilantro Diced

Crab stuffed shrimp-
1 6oz packet of Crab Meat (or you can do extra work and get karen rocks crab legs...)
1/4 Cup Mayo
1/2 Small Onion any color 1/4 inch diced
1 Stick Celery 1/4 inch diced
1 Bell Pepper 1/4 inch diced
1 Tbl Old Bay seasoning
1 Tbl Garlic minced
8 21-25 shrimp tail on and not cooked or 4 8-12 prawn tail on and not cooked. Butterflied
2 Tbl butter
3 Tbl butter melted
2 tsp Worcestershire

Directions-
1. Add all salsa ingredients in a medium mixing bowl and mix together, put it in the fridge for half an hour.
2. In a medium mixing bowl add crab meat and Old Bay, cover and put in fridge for half an hour.
3. In a medium saute pan melt 2 tbl butter. Once melted add onion, celery, peppers and garlic. Saute for 7-9 minutes remove from heat and let cool.
4. Once cooled add veggies to crab meat and add mayo and Worcestershire, mix.
5. Turn on stove to 350 degrees.
6. Remove any shell on shrimp but leave the tails on. Butterfly the shrimp by cutting down the center of the big end cut about 3/4 of the way through so it will stand up as shown in the picture (this is where the big prawns come in handy).
7. With a spoon add a good sized portion of crab mixture to the shrimp. Pour 1 tsp of melted butter over the top of the shrimp this will act as a glue to help hold it together while it cooks.
8. Put into over for 8-12 minutes or until shrimp is cooked. Plate as shown or how ever you like...enjoy.

Sausage and Shrimp Jambalaya

A friend of mine Kate Ferris wanted a cajun recipe for a party she is having. Kate I hope you enjoy this Jambalaya. I do love calun food Dirty Rice and Red Beans and Rice, so there should be more to come.
Ingredients-

1lb Andouille Sausage sliced
1lb Smoked Ham diced
1lb Shrimp size 21-25
2 Tbl oil
1 Tbl Butter
1 Medium Onion 1/2 inch dice
2 Bell Peppers any color 1/2 inch dice
3 Celery sticks 1/2 inch dice
1 14oz Can of Diced Tomatoes
4 Cloves Garlic minced
1 Jalapeno seeded and minced
1 Bay Leaf
1 1/2 Tbl Oregano
1 1/2 Tbl Thyme
2 Tbl Pepper
1 1/2 Tbl Salt
2 Tbl Tomato Paste
5 Cups Chicken Stock homemade or Low Sodium
2 1/2 Cups Long grain Rice
5-9 Dashes of Hot Sauce(Tabasco or Franks Red Hot)
1/2 Cup green Onions chopped
3/4 Cup Cilantro
3 Lemons squeezed

Directions-

1. In a large stock pot over medium heat add oil, when hot add sausage and ham and cook 7-9 minutes. Remove and set aside.
2. In same pot add butter, onion, peppers and celery saute for 7-9 minutes, add diced tomatoes, garlic, oregano, thyme, tomato paste and jalapeno. Stir and saute for 3-4 minutes.
3. Turn up heat to medium-high add stock and bring to a boil, stir in rice, ham, sausage, bay leaf, hot sauce, salt and pepper. Bring back up to a boil, reduce heat to a low simmer cover and let cook for 20 minutes.
4. Add green onions, 1/2 cup cilantro, lemon juice and add the shrimp and mix. Remove from heat leave it covered and let it steam for 15 minutes, serve and garnish with extra cilantro… enjoy!

Shrimp and Smoked Cheddar Grits

My wife and some of her friends went out lunch and she came back all boisterous. She begged me to make this for her (and Kate!). I went to work and asked Executive Chef Greg Strickland about grits and shrimp. Chef said of course I have a shrimp and grits recipe, this is what he wrote down. Try it my way or throw in your own flare!

 I also did this recipe as a single serving.

Ingredients-

6-7 Shrimp size 21-25
1/4lb Andouille Sausage sliced
1/3 of 1 Shallot cut into rings(originated in Central or Southeast Asia, travelling from there to India and the eastern Mediterranean)
1 Mushroom sliced
1 tsp Fresh Thyme
1 tsp Garlic minced
1 Tbl Worcestershire
1/4 Cup Heavy Cream
2 Tbl Butter
1/2 Cup Grits instant
1/4lb Smoked Cheddar Cheese (the key is smoked!)
Diced Tomatoes and Green Onion for garnish
Salt and Pepper to taste

Directions-

1. Cook grits as directed, when done add cheese and whisk until combined.
2. While grits are going, heat a small saute pan over medium heat, once hot add sausage and cook 5-7 minutes. Add Shallots, garlic, mushrooms and thyme and saute for 3-5 minutes.
3. Deglaze with worcestershire, once it boils(which should be right away) add shrimp and cream, bring up to a boil, cook until shrimp is cooked 4-5 minutes.
4. Serve in a bowl and garnish…Enjoy!