I am working on a recipe for deep fried stuffed shrimp, but I'm not getting the results I want. Many decades ago I had this dish in New Orleans,and I'd like to reproduce it. The idea is to have the "stuffing" on the outside, and the shrimp on the inside.
As I recall, the "stuffing" was quite similar to a cornbread stuffing. The stuffing I want is NOT too dense, but somewhat light and fluffy. Crispy on the outside and light and slightly moist on the inside.
The way I'm making it now, the stuffing is way, way too dense. Perhaps the problem is in the way I'm wrapping it around the shrimp. In order to get it to stick to the shrimp, I have to squeeze it in place.
Suggestion would be most appreciated, thank you.