JUMBO SURF & TURF STUFFED SHRIMP ft Anil & Kineta

Joel uses these colossal shrimp from Ocean Delight to make this delectable dish for Anil and Kineta James. A perfect dish for a special occasion.

1 bag Ocean Delight Extra Colossus Raw Shrimp (size 04 –06 per bag)

Salt and freshly ground black pepper (to taste)

Pinch of cayenne pepper

1 tsp green seasoning

6 oz chopped ham

3 pimento peppers, seeded and chopped

1 tsp green seasoning

2 – 3 garlic cloves, minced

4 oz cream cheese

2 oz ricotta cheese

½ cup Panko bread crumbs

2 tsp chives

Salt and black pepper

Few dashes pepper sauce, optional

Slices of lemon

Olive oil for drizzling

Fresh lemon juice for garnish (optional)

Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife. Using your hands, open the flesh of the shrimp until it lies flat.
Season shrimp with salt, black pepper, green seasoning and cayenne pepper. Set aside for a few minutes.
Heat the oil in a frying pan over medium high heat. Add the pimento peppers and cook for 1 minute. Add the ham, garlic, green seasoning, and a pinch of salt and pepper. Add pepper sauce if using. Cook for 1 – 2 more minutes and remove from heat. Let cool.
Preheat oven to 400 degrees F.
Mix together the cream cheese, ricotta cheese and breadcrumbs. Add the ham mixture and mix well.
Place shrimp on a lightly greased baking dish and gently press the flat end to make them slightly flatter.
Spoon the ham mixture equally onto the back of the flattened shrimp. Curl the tails over the stuffing and arrange in a greased baking dish. Place lemon slices/wedges in between the shrimp. Drizzle with a little olive oil.
Bake in preheated oven for 7 – 10 minutes. Remove from oven and serve immediately. Some lemon juice can be squeezed over the shrimp just before serving.