Stuffed Shrimp 01
1 teaspoon paprika 1/2 teaspoon white pepper 3/4 teaspoon dry mustard 3/4 teaspoon dried basil 3/4 teaspoon onion powder 1/2 teaspoon garlic powder
Ingredients
- 1teaspoonpaprika
- 1/2teaspoonwhite pepper
- 3/4teaspoondry mustard
- 3/4teaspoondried basil
- 3/4teaspoononion powder
- 1/2teaspoongarlic powder
- 3/4teaspoondried thyme
- 1/2teaspoondried sage
Directions
- 1
SEASONING MIX 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon white pepper 3/4 teaspoon dry mustard 3/4 teaspoon dried basil 3/4 teaspoon on
- 2
I would NOT recommend using any smaller sized shrimp
- 3
Would have preferred to use 16/20-sized shrimp, but alas, 'twernt none to be had
- 4
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 sau
- 5
Crumble it up as it cooks as finely as possible
- 6
Keep both the fat and the sausage in a container, refrigerated, until ready for use
- 7
Amout of cooked sausage used in the recipe was approximately 1/2 cup
- 8
Peel the shrimp, except for the tail end (if desired