| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Seafood, Main dishes |
6 |
Servings |
INGREDIENTS
| 12 |
|
Jumbo fresh shrimp |
| 1 |
md |
Onion; finely chopped |
| 1/2 |
|
Medium-size green pepper; finely chopped |
| 1/2 |
c |
Finely chopped celery |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
lb |
Lump crabmeat; drained and flaked |
| 3/4 |
c |
Saltine cracker crumbs |
| 1/2 |
c |
Mayonnaise |
| 1 |
tb |
Prepared mustard |
| 2 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Red pepper |
| 1 |
|
Egg; beaten |
|
|
Paprika |
| 1/4 |
c |
Butter or margarine; melted |
INSTRUCTIONS
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 1/4 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 1/4 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@netrax.net>
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@netrax.net> on May 02,
1998
A Message from our Provider:
“God: the most lovable person in the universe”