Cook the Book – Cornish Game Hens with Smoked Shrimp and Brandy Stuffing

While I’ve used Ducktrap smoked shrimp in this recipe because it’s my favorite, you could easily substitute something else.  In the Caribbean, where I actually created this recipe while cooking on a yacht, I used canned smoked shrimp and it was almost as yummy.  Oysters would also be a good choice.

Cornish Game Hens with Smoked Shrimp and Brandy Stuffing

Stuffing:
2 tablespoons butter
1 small onion, minced
1 stalk celery, minced
1/2 minced shallot
1 1/2 cups finely diced day old French bread
1 tablespoon brandy
1/2 cup chicken stock
3/4 cup smoked Ducktrap shrimp
1/4 teaspoon salt

Hens:
4 Cornish game hens
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika

Preheat oven to 375°. Heat a medium sized sauté pan over medium heat. Add the butter and sauté the onion, celery, shallots and salt. Add the mixture to the remaining stuffing ingredients and gently toss until everything is mixed. Rub the outside and inside with the oil, salt, pepper and paprika.  Stuff the hens and roast them until the thighs move loosely in the joints (about 1 hour).

Serves 4

Annie
Off now to paint the kitchen!

Email thisShare on FacebookTwitterDigg This!Save to del.icio.usStumble It!

2 thoughts on “Cook the Book – Cornish Game Hens with Smoked Shrimp and Brandy Stuffing

    1. You could try to substitute pancetta, pecans or olives or maybe even a full-bodied cheese like Romano. No worries even the seafood adverse can have fun too!

Comments are closed.