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The archives do not have recipes from that issue - and my scanner is not working - I'll see if I can work around it without typing in the long recipe.
O.K., let's see if this works -
Creole Stuffed Shrimp with mustard sauce, braised greens & black-eyed peas
Makes 6 stuffed shrimp, 2/3 cup sauce, 1 1/2 cups greens
FOR THE SHRIMP-
PREPARE:
6 jumbo shrimp, peeled (tails left
on), deveined, and butterflied
(about 8 oz.)
SAUTE IN 1 T. UNSALTED BUTTER; ADD:
1/2 cup kielbasa, diced
1/2 cup onion, diced
1/4 cup green bell pepper, seeded, diced
1/4 cup celery, diced
1 garlic clove, minced
1 t. Creole seasoning blend
DEGLAZE WITH; OFF HEAT, ADD:
1/4 cup dry sherry or white wine
1 cup butter crackers (such as Ritz),
coarsely crushed (12 crackers)
1/4 cup chicken broth
2 T. minced fresh parsley
Salt and pepper
DRIZZLE SHRIMP WITH:
2 T. unsalted butter, melted
FOR THE SAUCEĀ¬
COMBINE:
2 T.whole grain mustard
2 T. mayonnaise
2 T. scallions, minced
1 T. honey
1 T. chicken broth
Juice of 1/2 a lemon
FOR THE GREENSĀ¬
SAUTE IN 1 T. OLIVE OIL:
3/4 cup onion, slivered
3/4 cup tomato, chopped
Pinch of red pepper flakes
STIR IN AND SIMMER; FINISH WITH:
3 cups collard greens, chopped
1/2 cup chicken broth
1 T. sugar
1/2 cup frozen or canned black-eyed peas (drained and rinsed, if canned)
2 T. apple cider vinegar
Preheat oven to 425'; coat a 9" square baking dish with nonstick spray. Prepare shrimp as shown; set aside.
Saute kielbasa in butter in a nonstick skillet over medium heat for 3 minutes, or until it begins to brown.Add onion, bell pepper, celery, garlic,and seasoning; saute until soft, about 5 minutes, stirring often. Deglaze with sherry; simmer until evaporated. Off heat, add cracker crumbs, broth, parsley, and seasonings. Mound a generous 2 T. of stuffing on top of each butterflied shrimp, then arrange in the prepared baking dish. Drizzle melted butter over the shrimp and roast for 10-12 minutes, or until shrimp are cooked through. Meanwhile, prepare the sauce and greens.
Combine mustard and next 5 ingredients for the sauce in a bowl; set aside.
Saute onion for the greens in oil in a skillet over medium-high heat until it starts to brown, 3 minutes. Add tomato and pepper flakes; saute 1 minute. Stir in greens, broth, and sugar; simmer until broth is nearly evaporated, about 5 minutes. Just before serving, stir in black-eyed peas, vinegar, and salt to taste; cook until heated through, 1-2 minutes.To serve, divide mustard sauce between two serving plates and arrange 3 stuffed shrimp on top. Serve greens and black-eyed peas on the side.
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Whew, had to use a scanner I'm not familiar with - but success!!!
there you go.