Ingredients

• 3 tablespoons olive oil
• 1 onion, finely diced
• 1/4 cup finely chopped parsley, divided
• 1/2 cup tasso, finely diced
• 1 cup cornbread crumbs
• 1/2 to 3/4 cup chicken stock
• 1 pound lump crab meat, picked through
• Salt and freshly ground pepper
• 2 pounds large shrimp, about 10 per pound, peeled with tails on
• Melted butter
• 10 ounces mixed micro greens
• Roasted Tomato Aioli, recipe follows
• 2 egg yolks*
• 2 teaspoons salt
• 2 teaspoons dry mustard
• Dash cayenne
• 1/2 lemon, juiced
• 4 roasted garlic cloves
• Pinch saffron dissolved in 2 tablespoons hot water
• 3 Roma tomatoes, split and oven dried
• 1 cup canola oil

Instructions

1. Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
2. Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.