Stuffed Shrimp

• Seasoned Shrimp:
• 3 lbs jumbo shrimp, washed and deveined
• salt and pepper
• creole seasoning
• 3 Tablespoons Tabasco sauce
• Crabmeat Stuffing:
• 2 lbs. crabmeat, diced
• 1 each green and red pepper, chopped
• 1 teaspoon horseradish
• salt and pepper
• 2 eggs
• 1/2 cup chopped onion
• dash of cayenne
• 1 teaspoon dry mustard
• 2 Tablespoons Tabasco sauce
• 1 jalapeno, chopped
• 2 cups bread crumbs
• 2 cups cornmeal
• 3 cups vegetable oil

1. Mix salt, pepper, creole and Tabasco together. Toss shrimp in mixture, cover and refrigerate for at least one hour.
2. Place crabmeat in food processor with all of the other ingredients (except cornmeal and oil). Process 20 to 30 seconds. Use a large spoon to spoon crabmeat mixture over shrimp. Press around shrimp to form a ball. Roll in 2 cups cornmeal and deep fry in 3 cups oil - about 2 minutes. Drain on paper towels.

shrimp, jumbo shrimp, salt, creole seasoning, tabasco sauce, crabmeat, red pepper, horseradish, salt, eggs, onion, cayenne, mustard, tabasco sauce, bread crumbs, cornmeal, vegetable oil

Taken from www.epicurious.com/recipes/member/views/stuffed-shrimp-1201355 (may not work)