Louisiana-style crab stuffed shrimp stands out as a beloved dish, especially along the Gulf Coast, offering a delightful contrast to the New England tradition of Ritz cracker-stuffed and baked shrimp. In Louisiana, the culinary approach takes a flavorful turn, featuring a spicy crab mixture generously stuffed into shrimp before being deep-fried to golden perfection. This distinctive style is deeply rooted in the region’s rich food history, notably connected to establishments like Freeman and Harris Café and its successor, Pete Harris’s Café in Shreveport.
My introduction to this exquisite dish was at the historic Freeman and Harris Café, a Shreveport landmark. Established in 1921, this café holds a significant place in American culinary history, often cited as one of the first and longest-running African-American-owned restaurants in the United States. While these claims are subject to historical debate, the undeniable truth was the exceptional quality of the food served. Despite its location in Shreveport’s Saint Paul’s Bottoms, a historically Black neighborhood later known as Ledbetter Heights, Freeman and Harris Café became a culinary magnet. It drew in a diverse clientele, from politicians and business leaders to everyday citizens, both Black and White, all eager to savor its Southern specialties. Among these were the weekly chicken and dumplings, a variety of Southern comfort foods, and, most famously, their signature crab-stuffed shrimp. The legacy of flavor established at Freeman and Harris continued as it transitioned to Pete Harris’s Café, named after Pete Harris himself, before eventually closing its doors.
However, the culinary spirit of Freeman and Harris, and particularly Pete Harris’s dedication to authentic flavors, lives on. Today, descendants of the original families and some of the early cooks continue to prepare and serve their own interpretations of these iconic stuffed shrimp. So ingrained in the local culinary scene are these dishes that they are affectionately known as Shreveport-Style Stuffed Shrimp, a testament to Pete Harris’s enduring influence.
The recipe that follows is inspired by the flavors I experienced at Freeman and Harris, a homage to the original crab-stuffed shrimp that made Pete Harris’s Café a local legend. While it’s a personal take, it aims to capture the essence of Louisiana cooking and the spirit of Pete Harris’s culinary contributions.
Chopped bell pepper, celery, and green onion form the aromatic base of the crab stuffing.
Minced garlic, ready to infuse the butter and vegetables with its distinctive taste.
Butterflied shrimp, prepared to cradle the flavorful crab stuffing.
Butterflied shrimp sprinkled with seasoning mixture, a crucial step for building flavor before stuffing.
Deep-fried crab-stuffed shrimp, displaying their golden-brown, crispy exterior.
Crab-stuffed shrimp served with rice, a complete and satisfying Louisiana meal.
RECIPES
Crab Stuffing: Inspired by Pete Harris’s Café
Ingredients
- 3 tablespoons unsalted butter
- ½ cup finely chopped celery
- ½ cup finely chopped bell pepper (Use your favorite – miniature red, orange, and yellow “snacking” peppers work wonderfully for color.)
- ½ cup finely chopped green onion
- 1 clove garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- ½ teaspoon dried oregano, crumbled
- 6 ounces crabmeat, fresh or canned, drained
- ¼ cup dry breadcrumbs
- ¼ teaspoon Worcestershire sauce
- Salt to taste
Method
- Sauté the Aromatics: In a small saucepan over medium heat, melt the butter until shimmering. Add the celery, bell pepper, onion, and minced garlic. Sauté for about 5 minutes, or until the vegetables soften and the onions become translucent, releasing their fragrant aromas.
- Infuse with Spices: Stir in the garlic powder, black pepper, cayenne pepper, and dried oregano. Cook for another minute to allow the spices to bloom and enhance the vegetable base. Remove the pan from the heat.
- Combine the Stuffing: Gently stir in the crabmeat, breadcrumbs, and Worcestershire sauce. The breadcrumbs will help bind the mixture, and the Worcestershire sauce adds a depth of savory flavor. Season with salt to taste, remembering that crabmeat can sometimes be salty.
- Chill: Refrigerate the crab stuffing mixture until you are ready to stuff the shrimp. Chilling makes it easier to handle and helps the stuffing hold its shape during frying.
Louisiana-Style Crab-Stuffed Shrimp: Honoring Pete Harris
Ingredients
- 1 pound extra-large shrimp (13-15 per pound or larger), unshelled
- 1 teaspoon black pepper
- Cayenne pepper to taste (optional, for extra heat)
- 1½ teaspoons salt
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground thyme
- ¼ teaspoon ground oregano
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg, beaten
- Fine bread crumbs, for coating
- Peanut oil, or vegetable oil, for deep frying
Method
- Prepare the Shrimp: Shell and devein the shrimp, leaving the tails intact for presentation and easy handling.
- Butterfly: Using a small, sharp knife, butterfly each shrimp. Cut along the outer curve of the shrimp’s back, from the head end towards the tail, being careful not to cut all the way through. Open the shrimp like a book to create a pocket for the stuffing.
- Make the Seasoning Blend: In a small bowl, combine the black pepper, cayenne pepper (if using), salt, paprika, garlic powder, onion powder, thyme, and oregano. Reserve 2 teaspoons of this seasoning mixture to sprinkle directly onto the shrimp.
- Season the Flour: In a bowl or pie pan, combine the flour with the remaining seasoning mixture. This seasoned flour will add flavor and help create a crispy coating.
- Egg Wash: In another bowl or pie pan, whisk together the milk and beaten egg to create an egg wash.
- Breadcrumbs: Place a generous amount of fine breadcrumbs in a separate bowl or pie pan for the final coating.
- Pre-season Shrimp: Sprinkle the butterflied shrimp with the reserved 2 teaspoons of seasoning mix, ensuring both sides are lightly seasoned.
- Stuff the Shrimp: Take a generous tablespoon of the chilled crab stuffing mixture and place it in the pocket of each butterflied shrimp. Gently press the stuffing to ensure it adheres to the shrimp.
- Breading Procedure: Working in batches, dip each stuffed shrimp in the seasoned flour, ensuring it’s fully coated. Then, dip it into the milk and egg mixture, allowing any excess to drip off. Finally, dredge the shrimp in the breadcrumbs, pressing gently to ensure a good coating.
- Deep Fry: Heat about 1-2 inches of peanut oil in a deep, heavy-bottomed pan or deep fryer to 350°F (175°C). Carefully fry the stuffed shrimp in batches of 3 or 4, being careful not to overcrowd the pan, which can lower the oil temperature. Fry until golden brown and cooked through, about 3-5 minutes per batch, depending on the size of the shrimp.
- Drain and Keep Warm: Remove the fried shrimp with a slotted spoon and place them on layers of paper towels to drain excess oil. To keep them warm while you fry the remaining batches, place them in a preheated oven at a low temperature (around 200°F or 95°C).
- Serve Immediately: Serve the Louisiana-style crab-stuffed shrimp immediately while they are hot and crispy. They are delicious with your favorite seafood sauce, such as tartar sauce or cocktail sauce. Plan for 3 to 5 stuffed shrimp per serving as a generous appetizer or main course.
Enjoy this taste of Louisiana culinary history, inspired by the legacy of Pete Harris and Freeman and Harris Café!
