Crab Stuffed Shrimp With White Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf2 | 1 | Servings | |
INGREDIENTS
| 1 | c | Fine chopped mushrooms |
| 2 | t | Fresh garlic |
| 1 1/2 | T | Chicken base |
| 1/4 | c | Fine dice onion |
| 1/2 | lb | Fresh crabmeat |
| 1/4 | c | White wine |
| 1 | c | Heavy cream |
| 3 | c | Fresh bread crumbs |
| 1 | qt | Heavy cream |
| 1/4 | c | White wine |
| 1 | t | White pepper |
| 1 | t | Salt |
| 1 | t | Garlic powder |
INSTRUCTIONS
Combine first 7 ingredients and reduce liquid by 1/2. Add heavy cream and reduce by 1/2 again. Stir in bread crumbs, remove from heat. Cool. Heat saucepan over medium heat. Deglaze pan with wine. Add heavy cream and seasonings. Reduce by 1/2 and remove from heat. Cool. Butterfly shrimp and stuff each shrimp with 1 tablespoon of crab stuffing. Heat 2 oz. oil in skillet, cook shrimp till done. Remove from heat. Place over bed of rice, top with wine sauce; garnish to serve. *Baking stuffed shrimp in 350 degrees oven 8 - 10 minutes on non stick or greased pan is recommended. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5545
Calories From Fat: 4028
Total Fat: 457.9g
Cholesterol: 1630.3mg
Sodium: 5164.6mg
Potassium: 2036.7mg
Carbohydrates: 282.1g
Fiber: 17.2g
Sugar: 26.3g
Protein: 72.3g