Directions for the Shrimp and Stuffing
Peel and de-vein the shrimp. Butterfly the shrimp by inserting a paring knife into the top, head region and make a slice down the back, all the way to the tail, making sure not to slice all the way through. Rinse the shrimp in cold water and use your fingers to open and flatten the shrimp. Place the butterflied shrimp on a tray or plate and set aside.
Heat the oil in a sauté pan over medium-high heat. Add the bell pepper, green onion, squash, and garlic and sauté until they begin to sweat and soften just a bit, about 3 minutes. Season with blackened seasoning and salt. Remove from the heat and set aside to cool. Mix crab and mayo and combine.
Directions to Assemble Skewers
Place the 12 butterflied shrimp on a work surface, cut-side up. Sprinkle the shrimp with salt and spoon 1 to 2 tablespoons of the stuffing mixture onto each shrimp. Fold over, cover, and refrigerate until ready to use.
Skewer each of the stuffed shrimp lengthwise from tail to head without going all the way through the head. Cut the spring roll wrappers in half lengthwise and lay 6 strips on a work surface. Brush the length of each wrapper with the egg wash and lay a skewered, stuffed shrimp sideways across and toward the end of the wrapper. The shrimp should be lying across the pastry strip with the skewer coming out of the tail end. Begin rolling the pastry around the shrimp to cover all of the meat with a bit of the tail exposed, to create a tight spring roll. In a shallow dish, combine the black and white sesame seeds. Brush the rolled shrimp with more of the egg wash and roll them in the sesame seeds.
In a medium- to- large saucepan set over medium-high heat, heat the vegetable oil to 350°F. Carefully fry the skewered shrimp until they are golden brown and set on a plate or tray lined with paper towels to drain. Serve your favorite dipping sauces.
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