Yield: 4 servings
|12||Unpeeled jumbo fresh shrimp|
|1 medium||Onion, finely chopped|
|½ medium||Green pepper, finely chopped|
|½ cup||Celery, finely chopped|
|½ cup||Butter or margarine, melted and divided|
|1 pounds||Fresh lump crabmeat, drained|
|1 large||Egg, lightly beaten|
|¾ cup||Crushed Saltine crackers|
|1 tablespoon||Prepared mustard|
|2 teaspoons||Worcestershire sauce|
|⅛ teaspoon||Ground red pepper|
Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife. Open shrimp, and flatten. Bring water to a boil. Add shrimp; cook 1 minute. Drain; place in a shallow pan.
Cook onion, green pepper, and celery in ¼ cup butter in a skillet, stirring often, until tender. Combine crabmeat and next 6 ingredients in a bowl, stirring gently. Stir in vegetable mixture. Top each shrimp with 3 tablespoons crabmeat mixture; sprinkle with paprika.
Drizzle ¼ cup butter over top. Bake, uncovered, at 350 for 20 minutes. Broil 5½ inches from heat (with electric oven door partially opened) 6 minutes, basting twice with pan drippings.
Source: The Bubba Gump Shrimp Co. Cookbook Typed by J Matthews