Crab-stuffed shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Jumbo fresh shrimp | |
| 1 | medium | Onion; finely chopped |
| ½ | Medium-size green pepper; finely chopped | |
| ½ | cup | Finely chopped celery |
| ¼ | cup | Butter or margarine; melted |
| 1 | pounds | Lump crabmeat; drained and flaked |
| ¾ | cup | Saltine cracker crumbs |
| ½ | cup | Mayonnaise |
| 1 | tablespoon | Prepared mustard |
| 2 | teaspoons | Worcestershire sauce |
| ⅛ | teaspoon | Red pepper |
| 1 | Egg; beaten | |
| Paprika | ||
| ¼ | cup | Butter or margarine; melted |
Directions
Peel shrimp, leaving tails on; devein and butterfly shrimp. Cook shrimp in boiling water 1 minute. Drain and place in a shallow pan.
Sauté onion, green pepper, and celery in ¼ cup butter in a heavy skillet until tender. Set aside.
Combine crabmeat and next 6 ingredients, stirring lightly. Stir in sautéed vegetables.
Top each shrimp with 3 tablespoons crabmeat mixture. Sprinkle with paprika, and drizzle ¼ cup butter over shrimp.
Bake shrimp at 350°F for 20 minutes. Broil 6 minutes, basting occasionally with butter in bottom of pan.
Yield: 4 to 6 servings.
Note: To butterfly shrimp, make a slit down back of shrimp using a sharp paring knife, cutting almost through the shrimp. Open shrimp, and flatten.
Busted by Gail Shermeyer <4paws@...> Notes: Enjoy Crab-Stuffed Shrimp next time you invite company for dinner.
After the crab mixture is added, the shrimp are so large and rich that just two or three of them make an ample serving. To make them ahead, stuff the shrimp, cover, and chill several hours. Add paprika and butter just before baiting.
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998