Classic Shreveport Creole Stuffed Shrimp | Louisiana Kitchen & Culture

Ingredients

• 12 jumbo Gulf shrimp, peeled, de-veined, butterflied, tails-on
• 1 tablespoon butter
• ½ medium onion, finely chopped
• ½ medium green pepper, finely chopped
• ½ cup finely chopped celery
• ½ tablespoon minced garlic
• ¼ cup finely chopped fresh parsley leaves
• 1 pound fresh Gulf crabmeat, shell and cartilage removed
• 1 cup seasoned breadcrumbs
• ⅓ cup sour cream
• 2 tablespoons Tabasco
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lemon juice
• cayenne to taste
• 4 eggs, lightly beaten
• 1 tablespoon Creole seasoning
• 1 cup milk
• 3 cups flour seasoned with cayenne and Creole seasoning
• oil for frying
• lemon wedges, tartar sauce and French fries for serving