| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Seafood, Shrimp |
4 |
Servings |
INGREDIENTS
| 12 |
|
Unpeeled jumbo fresh shrimp |
| 6 |
c |
Water |
| 1 |
md |
Onion, finely chopped |
| 1/2 |
md |
Green pepper, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
| 1/2 |
c |
Butter or margarine, melted and divided |
| 1 |
lb |
Fresh lump crabmeat, drained |
| 1 |
lg |
Egg, lightly beaten |
| 3/4 |
c |
Crushed Saltine crackers |
| 1/2 |
c |
Mayonaise |
| 1 |
tb |
Prepared mustard |
| 2 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Ground red pepper |
|
|
Paprika |
INSTRUCTIONS
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 1/4 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 1/4 cup butter
over top. Bake, uncovered, at 350 for 20 minutes. Broil 5 1/2 inches from
heat (with electric oven door partially opened) 6 minutes, basting twice
with pan drippings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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