Crab Stuffed Shrimp Recipe

Ingredients

16

uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined

1

tablespoon butter or margarine

2

tablespoons finely chopped onion

2

tablespoons finely chopped celery

1

clove garlic, finely chopped

2

tablespoons dry white wine or nonalcoholic white wine

1/2

cup soft bread crumbs (about 1 slice bread)

1/4

teaspoon salt

1

tablespoon chopped fresh parsley

2

tablespoons heavy whipping cream

1

can (6 oz) crabmeat, drained, flaked

2

tablespoons grated Parmesan cheese

1/8

teaspoon paprika

Preparation

Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.

In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.

In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.

In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

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