Death-Defying Stuffed Shrimp with Tasso Ham and Crab

Ingredients

• 6 servings butter melted
• 1 cup canola oil 
• 1 Dash cayenne 
• 0.5 cup chicken stock see 
• 1 cup cornbread crumbs 
• 2 teaspoons mustard dry
• 2  egg yolks 
• 4  roasted garlic cloves 
• 10 ounces micro greens mixed
• 0.5  juice of lemon juiced
• 1 pound lump crab meat 
• 3 tablespoons olive oil 
• 1  onion diced finely
• 0.3 cup parsley divided finely chopped
• 3  roma tomatoes dried split
• 1 pinch saffron threads dissolved in 2 tablespoons hot water
• 2 teaspoons salt 
• 6 servings salt and pepper freshly ground
• 2 pounds shrimp with tails on peeled per pound,
• 0.5 cup tasso diced finely
• 0.5 cup tasso diced finely

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• baking pan

Directions

1. Heat oil in a skillet over medium heat.
2. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant.
3. Combine cornbread crumbs with the sauteed ham mixture in a large bowl.
4. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up.
5. Drizzle with some melted butter and bake 10 to 15 minutes.
6. Serve on bed of greens with Roasted Tomato Aioli.
7. Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water.
8. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.