May 18th, 2009
Salmon stuffed with shrimp is a Northwest variant on a gourmet American classic: start with a premium grade of fresh fish, cut a pocket, and then stuffed it with a mouth-watering stuffing made from tasty morsels of shellfish. In the fish-houses of the Chesapeake, the stuffing would be made with blue crab. Here, the recipe uses Pacific pink shrimp, provided for you by the Pacific Northwest’s first Marine Stewardship Council-certified sustainable fishery. Enjoy!