Strong Flies

RECIPE OF THE MONTH - August 2007
SHRIMP STUFFING FOR SALMON

Ingredients:
1 medium onion                       2-3 ribs of celery                       1 green bell pepper or 1/2 red, 1/2 green
1/2 bunch of parsley                 cornbread                                 1/2 - 1 cup butter
1-2 quarts diced/chopped shrimp 1-2 quarts crab meat                2 whole eggs
3 cloves of garlic                       cayenne pepper/jalapeno pepper (to taste)

(chop finely in food processor)
1 medium onion                       2-3 ribs of celery                       1 green bell pepper or 1/2 red, 1/2 green
1/2 bunch of parsley                 3 cloves of garlic                       cayenne pepper/jalapeno pepper (to taste)

       1 pan (8"x8") cornbread baked and cooled

        Combine food processed mixture to 1/2 to 1 cup butter in saute pan and cook until vegetables are tender.
        Add 1 pint to 2 quarts diced or chopped shrimp and saute gently until just cooked.
        Move into mixing bowl.
        Add 1-2 quarts cooked crab meat.
        Add 2 whole eggs; mixing well.
        Add to taste 1/4 - 1/2 tsp of fresh jalapenos finely chopped and blend well to ingredients.

        Cook the fish/stuffing on grill:
        Make a pan out of heavy duty aluminum foil to the shape of the fish fillets.
        Pile on the stuffing as thin/thick as desired.
        Cover the top of the fillet with lemon slices.
        Place on grill and cook until fish is done. When the fish is almost done, poke 3-4 holes to allow excess
            moisture to drain from the pan.