Stuffing made with boudin sausage, wrapped with well-seasoned jumbo shrimp and served with an easy shortcut demi-glace drizzle.

Boudin Stuffed Shrimp

I based this recipe on a video that passed by me one day on Facebook from The Southern Weekend show, although, because it was a chef inspired recipe, it was rather involved. 

There are a couple of sauces that a chef would automatically have already made and on hand. A demi-glace would be one of those sauces.

Traditionally a French demi-glace, a word translated as half sauce, is made up of an espagnole - a very long simmered, brown meat stock and considered the traditional "mother" of brown sauces because of its many derivatives.

It is made up from a concentrated mixture of mirepoix - carrots, celery and onions - in a reduced veal or beef stock that is simmered for hours to get a rich, concentrated flavor that is then generally thickened with a roux.

Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

We've shortened that process here by using a commercial brown stock with a little Kitchen Bouquet (#ad) browning and seasoning sauce, which is made with herbs, spices and pureed vegetables. It is widely used in the south for stews, sauces and gravies to add depth of flavor and a deeper color and I felt it would work well here.

I also included a cornstarch slurry to make up for the lack of hours of reduction time and a roux.

With all due respect to those culinary professionals, ain't no home cook got time for all of that!

This is a good place to practice mis en place for that very reason of course, and the demi-glace, garlic butter and rub seasoning can all be made up ahead so that when you get ready to make this dish, you'll be steps ahead. Just warm up the butter and sauce up in the microwave when you're ready to put it all together and bake.

Here's how to make it.

Preheat oven to 450 degrees F. Peel, devein and butterfly shrimp (tap link for tutorial) but leave on tails for presentation, if desired.

For the shortcut demi-glace, whisk together 2 cups of seafood or beef stock with 2 tablespoons of base (like Better than Bouillion (#ad)), Kitchen Bouquet and tarragon in a saucepan until combined. Remember we are looking for extra rich here! Remove and set aside 1/4 cup of that mixture and bring remaining stock to a boil.  Cook until reduced by half. May be made ahead.

Whisk together the 1/4 cup of reserved stock and cornstarch.

Slowly stir into the reduced stock.

Reduce to a simmer and stir in the butter.

Continue to simmer until the mixture is thickened, if desired. Hold over very low heat.

Remove boudin from casings.

Place into a bowl and break up with a fork.

Add the egg and stir in.  

Add breadcrumbs and stir in.

Scoop 1/3 cup out. If the boudin doesn't bind easily to shape into cylinders, add an additional egg to the mixture.

Shape mixture into cylinders. You should get six.

Line a baking pan with aluminum foil and lightly grease for easier release and cleanup, or place cylinders into a greased baking dish or into individual mini casserole dishes. 

Add salt, Cajun seasoning, onion powder, paprika, dried tarragon, rosemary and thyme to a small bowl.

Mix together the seasonings, add to shrimp, toss to coat and set aside.

Divide shrimp evenly between each each boudin cylinder placing two shrimp on top of each boudin cylinder and alternating tails on opposite sides. 

Whisk together the melted butter, oil, garlic powder, pepper and Italian seasoning. 

Gently brush on shrimp.

Transfer to preheated oven and bake for about 8 to 10 minutes, or until browned and shrimp is cooked through. 

Transfer to serving plate drizzled with beef demi-glace.

For more of my favorite shrimp recipes, check out this collection on my Pinterest page.

Unable to view the printable above on your device? Tap/click here.

Posted by DeepSouthDish.com on February 29, 2024

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