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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have had this recipe for years, handwritten. No idea where it came from originally, but what a great dish that really will impress guests. Ingredients:
24 large shrimp, shelled and deveined |
2 tablespoons butter |
1 small onion, finely minced |
1 cup celery, finely minced |
1/2 cup green pepper, finely minced |
1 tablespoon fresh parsley, chopped |
1 lb fresh crabmeat (or canned if necessary) |
1 teaspoon salt |
1 teaspoon worcestershire sauce |
1/4 teaspoon thyme |
1 dash tabasco sauce |
1/2 cup seasoned dry bread crumb |
1 egg, beaten |
1 cup light cream |
1/2 cup butter |
2 cloves garlic, minced |
1 dash paprika |
Directions:
1. Split the raw shrimp lengthwise, so they can be opened flat, but do not cut all the way through.
2. Spread the shrimp flat in a 9 X 13 baking dish and set aside.
3. In medium skillet, melt 2 tbsp butter and then saute onion, celery and green pepper until onion is transparent.
4. Remove from heat.
5. Add parsley.
6. Toss this mixture with crabmeat.
7. Add seasonings, breadcrumbs, egg and cream.
8. Toss gently, but thoroughly.
9. Mound crab mixture on shrimp.
10. Melt 1/2 cup butter and add minced garlic. Pour over shrimp and crab mixture.
11. Sprinkle top with paprika and bake in 400 degree oven for 20 minutes.
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