Many in Shreveport claim to have written the original recipe for stuffed shrimp, but it’s Mavice Hughes Thigpen who makes the best case. Her father, Eddie Hughes, was the man known for inventing stuffed shrimp; he’s also the one for whom her restaurant is named. The dish is made by filling a butterflied shrimp with a Creole spice-seasoned mixture of crabmeat, mirepoix, and breadcrumbs. After it’s stuffed, the shrimp is rolled in flour, dipped in an egg wash, dredged in flour again, and pan-fried.
1956 Hollywood Avenue; eddiesstuffedshrimp.com