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Shrimp Bread Pudding Recipe

Wednesday, December 2, 2009

                             Shrimp Bread Pudding Recipe

Shrimp Bread Pudding Ingredients

4 cups Court Bouillon (recipe follows), or 2 cups fish stock, plus 2 cups vegetable stock

3 pounds small shrimp (over 55 per pound), peeled and deveined, or medium shrimp (35 to 40 per pound), peeled, deveined, and cut in half

Three day-old 12-inch loaves French bread, cut into 1-inch slices

2 cups whole milk

2 large eggs

2 tablespoons paprika

1 teaspoon Tabasco sauce

3 tablespoons unsalted butter,
1 pound crabmeat, picked over for shells and cartilage

2 cups Gruyère, sh

Shrimp Bread Pudding Recipe Cooking Process

1.Bring the Court Bouillon to a simmer in a large saucepan over high heat. Add one-third of the shrimp and cook until pink, about 3 minutes. Remove with a slotted spoon or a strainer and place in a large bowl. Bring the court bouillon back to a simmer and repeat with the remaining shrimp in two batches. Set the shrimp aside.

2.Place the bread in a large bowl. Bring the court bouillon back to a boil and boil for 15 minutes, or until reduced by half. Remove the pan from the heat and add the milk. Pour over the bread and let soak for 1 hour.

3.Preheat the oven to 350°F. Generously butter a 6-quart casserole or 9 × 13-inch baking pan.

4.Crack the eggs into a medium bowl. Add the paprika and Tabasco sauce; beat lightly, just until the eggs are foamy.

5.Add the beaten eggs to the bread mixture, along with the shrimp, melted butter, crabmeat, and half of the cheese. Mix until well blended.

6.Spread the shrimp mixture into the prepared casserole and sprinkle the top with the remaining cheese. Bake for 30 minutes, or until hot, bubbly, and golden brown.Shrimp Bread Pudding Recipe


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