| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 16 | Jumbo Shrimp; (10-15 count) | |
| 2 | tb | Butter; clarifed |
| 1/4 | c | White wine |
| 1 | Lemon; juiced | |
| 1 1/2 | lb | Imperial stuffing; (recipe follows) |
| 1 | lb | Crab lump mean; fresh |
| 1 | c | Imperial mayonnaise; (recipe follows) |
| 1/4 | c | Bread crumbs; fresh |
| 1/4 | ts | Salt |
| 1/4 | ts | Red bell pepper; finely diced |
| 4 | tb | Chives; finely chopped |
| 1 | c | Mayonnaise |
| 1/8 | ts | Tabasco sauce |
| 1/2 | ts | Lemon juice |
| 1/8 | ts | Worcestershire sauce |
| 1/8 | ts | Old Bay Seasoning |
INSTRUCTIONS
IMPERIAL STUFFING IMPERIAL MAYONNAISE Source: Gourmet Mickey Cookbook Fisherman's Deck - Disney Village Marketplace Prepare Imperial stuffing. Preheat oven to 350 degrees Peel and clean shrimp. Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine. Bake for 15 to 20 minutes, or until tails curl and stuffing is lightly browned. Serve immediately. Imperial Stuffing: prepare imperial mayonnaise. Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all ingredients until thoroughly blended. Imperial Mayonnaise: Mix all ingredients until thoroughly blended. Posted to TNT Recipes Digest by nancy_cousar@prodigy.com (MRS NANCY G SPILA) on May 15, 1998
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