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1
Heat oil in a skillet over medium heat.
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2
Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant.
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3
Combine cornbread crumbs with the sauteed ham mixture in a large bowl.
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4
Add chicken stock and blend to evenly moisten.
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5
Gently fold in crab meat and remaining parsley.
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6
Season with salt and pepper.
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7
Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body.
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8
Open flat to resemble a butterfly shape and devein.
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9
Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place.
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10
Perch the shrimps on a lightly buttered baking dish, tail side up.
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11
Drizzle with some melted butter and bake 10 to 15 minutes.
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12
Serve on bed of greens with Roasted Tomato Aioli.
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13
Begin with all ingredients at room temperature, they will emulsify more readily.
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14
In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water.
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15
Add the tomatoes and process again.
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16
With the motor running, add a few drops of the oil, the mixture will begin to thicken.
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17
Then, begin adding the remaining oil in a thin, steady stream.
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18
Scrape down the sides of the processor/blender.
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19
Check and adjust seasonings.
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20
*RAW EGG WARNING
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21
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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22
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
