Crabmeat Stuffed Pork Loin Roll Ups with Curly Shrimp Fettuccine

[Kitchen Witch]

Crabmeat Stuffed Pork Loin Roll Ups with Curly Shrimp Fettuccine


1 WHOLE BONELESS PORK LOIN
6 CUPS CRABMEAT STUFFING
1/2 LB BUTTER
1 CUP CHARDONNAY
2 TBSP FRESH GARLIC (Minced)
2 QUARTS HEAVY WHIPPING CREAM
2 TBSP CREOLE MUSTARD
1 LB 16 -20 COUNT SHRIMP (Peeled and de-veined)
2 CUPS SHRIMP STOCK
2 TSP WHITE PEPPER
1/2 TSP CAYENNE PEPPER
3 LBS CURLY FETTUCINI NOODLES (Boiled, drained and lightly coated with butter)
1 BUNCH SHALLOTS (Chopped)


Take a large Chef?s knife and remove the silver skin from the outside of the pork loin. Also, remove all large sections of fat. Cut the pork loin into 1/2 inch thick steaks. Use a medium-sized steel tenderizing hammer, and use the large diamond shaped end, and tenderize both sides of the steaks. Place the tenderized meat on a sheet of waxed paper and cover with a second sheet. Next, use a large-flat meat tenderizer and pound the meat flat. The intention is to flatten and double the diameter of the meat.

Divide the stuffing equally among the pork medallions, spread the stuffing across the meat. Roll-up the medallions and secure with toothpicks.

In a large cast iron skillet and over medium heat melt the butter and braise the roll-ups to a golden brown color. Remove the roll-ups and de-glaze the pan with the wine, add the garlic and reduce by one half. Add the cream, mustard, shrimp, stock and peppers; reduce by one half again.

When ready to serve, pour one half of the sauce over the fettucine and gently fold. Remove the toothpicks from the roll-ups and arrange them on top of the pasta. Ladle the remaining sauce on top of the roll-ups. Garnish with chopped shallots.


The roll-ups, fettucine and sauce can be prepared in advance, refrigerated and warmed when needed.




Crabmeat Stuffing
Yield - about 4 Cups


1 CUP EXTRA VIRGIN OLIVE OIL
1 LARGE YELLOW ONION (Chopped)
3 STALKS CELERY (Chopped)
1 TBSP FRESH GARLIC (Minced)
1/2 CUP DRY WHITE WINE
1/2 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LEMON PEPPER SEASONING
1 TSP WHOLE THYME LEAVES
1 TSP WHOLE OREGANO LEAVES
1 LB CRAB CLAW MEAT
2 CUPS SEASONED BREAD CRUMBS
1 TBSP LEMON JUICE
3 LARGE EGGS (Beaten)
1/4 BUNCH FRESH PARSLEY (Chopped)
3/4 CUP GRATED ROMANO CHEESE

Method
In a large skillet and over medium heat add olive oil, onions and celery; sauté until onions turn clear (about 5- 7 minutes). Add garlic, wine and all of the seasonings, simmer until the sauce reduces by one third.

Remove from heat, gently fold in the crabmeat and remaining ingredients; stuffing should be used immediately or refrigerated.

Plate Presentation
Spoon stuffing into crab shells or in a buttered baking dish. Garnish with thin lemon slices.


Some like to use claw meat in this recipe, it is sweeter that lump white meat and about one half the price.
This is a crab meat stuffing recipe not a bread crumb recipe, too many stuffings are all bread and little crab.




Shrimp Stock
Yield - about 2 Quarts


Ingredients
5 LBS SHRIMP


Peel the shrimp and reserve the meat for other dishes, of coarse reserve the heads, shells and feelers for the stock.

In a 10 quart stock pot place the shells and heads of the peeled shrimp add just 3 quarts of water. Use a Chef?s spoon to crush the heads and shells into the water. It is important to use as little of water as possible, this will concentrate the flavors of the desired stock.

Boil the stock over high heat for only about 15 minutes. Allow it to cool for 5 - 10 minutes. Set up a colander on top of another 10 quart pot. Pour the stock into the colander, and separate the shells from the stock. Crush the heads to get all of the juice out.

Allow the stock to cool at least an hour before refrigeration. Pour into a plastic container, refrigerate for a half hour, then cover with an airtight lid.

Alternate Method
The shells of crabs, lobsters and crawfish should also be saved to make their respective stocks. You can also add celery bottoms, onion skins and bottoms to the water to boil along with the shells.


When you are ready to use the stock, stir it a little, shrimp stock has a tendency to settle.