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NOTE 1: I used some 21/25 tiger shrimp for this.
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I would NOT recommend using any smaller sized shrimp.
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NOTE 2: used a fresh hot/spicy Italian sausage (well, freshly-made at the grocery) to which I took out of the casing and pre-cooked in a saute pan until well done.
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Crumble it up as it cooks as finely as possible.
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Keep both the fat and the sausage in a container, refrigerated, until ready for use.
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Amout of cooked sausage used in the recipe was approximately 1/2 cup.
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Peel the shrimp, except for the tail end (if desired; I peeled the entire shrimp).
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Make shrimp stock from the shells and any vegetable trimmings you accumulate as you mise/prep the recipe.
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Devein and butterfly the shrimp.
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Place in a small non-metalic bowl and reserve .
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Preheat oven to 400-degrees F.
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Combine the seasoning mix ingredients in a small bowl.
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Mix together well.
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Sprinkle about 2 teaspoons of the seasoning mix onto the butterflied shrimp.
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Pour the olive oil over the shrimp.
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Rub in gently with your hands until shrimp are well seasoned/coated.
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Melt half the butter in a saute pan over high heat.
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Once butter melts and is hot (do NOT allow butter to brown), add the onions, bell pepper, celery, carrots, and chiles along with 2 teaspoons of the seasoning mix.
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Saute, stirring occasionally, for about 1 minute; reduce heat to medium-high and continue sauteeing vegetables for another 3 minutes.
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Add the garlic and the pre-cooked sausage; stir in well.
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Saute for 5 minutes.
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Mixture will begin to dry out and stick.
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This is good.
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Do not worry.
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Add 13 cup of the shrimp stock to the saute pan and stir, scraping the bottom of the skillet well.
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Continue cooking, stirring occasionally, for approximately 8 minutes.
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Again, mixture will begin to dry out which is just groovy.
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Reduce heat to medium.
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Add another 13 cup of the shrimp stock and the remaining butter to the pan.
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Stir well.
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Add the remaining seasoning mix; stir well.
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Allow to cook for approximately 5 (+) minutes, stirring occasionally.
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Remove pan from heat.
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Stir in breadcrumbs and mix well.
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Set aside 1 tablespoon of the stuffing mixture for the sauce.
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Grease a baking sheet with your preferred means of lubrication.
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Place the butterflied shrimp with cut/butterflied side facing UP on the baking sheet.
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Make certain the shrimp are laying as flat as possible as they tend to curl when baked and thus knock off their stuffing.
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Mound approximately 1 1/2 tablespoons of the stuffing mixture on top of each shrimp.
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Bake until browned for about 10 minutes.
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SAUCE: NOTE: the sauce I attempted did not work as desired.
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Twas a tomato/adobo based sauce to which I added cheese and screwed it up.
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The following brief sauce should work fine.
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And no sauce works just as well although not as nice of a presentation.
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A good hot sauce would work as well.
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Puree one large, ripe, home grown tomato.
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Pour puree into a saute pan and heat until it just boils.
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You may need to add a bit of water, or stock (veg/shrimp/veal/chicken) if you have such on hand.
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Add the heavy cream and allow to reduce to sauce consistancy.
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Season as desired.
