Stiff Arm' Stuffed Shrimp
Source of Recipe
The Clever Cleaver Brothers
List of Ingredients
16 jumbo shrimp
16 4-inch wooden skewers; soaked in water
Stuffing
1 stick of butter
1 cup small diced mixed dry fruit
1/2 cup small diced pecans
6 oz. bag of stuffing
1/4 cup of lemon juice, about 1 1/2 lemons
1/2 cup of milk
1 egg � slightly beaten
Butter Topping
1 stick of butter
2 cloves minced garlic
juice of 1/2 lemon
1/4 teaspoon Cholula Hot Sauce
Recipe
Peel and butterfly the shrimp, remove the veins and leave the tails intact. Run the 4 inch wooden skewer through the meat at the bottom of the shrimp straight back into the tail, this will keep the shrimp from curling on the grill. Pat the shrimp dry, cover and refrigerate.
To make the stuffing, place a 2-quart saucepan over medium heat on the burner side of the Coleman Road Trip GRILL�. Melt the butter, add the dried fruit and pecans and heat for 2 minutes.
Add the stuffing, lemon juice and milk, combine. Remove from heat and let cool for 10 minutes. When completely cool, blend in the egg.
Scoop out the stuffing with a tablespoon and use your hand to press and form the stuffing to the spoon. Note: a chef�s clean hands are the best tools in the kitchen.
Pop out the spoon shaped stuffing on top of each shrimp and press down lightly to fit stuffing to the shrimp.
Preheat the grill to medium. Place the shrimp on the grill and cook for approximately 6 minutes, or until the shrimp turns pink.
While the shrimp is cooking, melt the butter in a saucepan and add the garlic. Cook for 30 seconds, remove from the heat and squeeze in the lemon juice and add the hot sauce.
Remove the shrimp from the grill and carefully remove the skewers. Ladle the garlic butter over the top of each shrimp. Serve and enjoy!
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