The Lady and Son's Crab-Stuffed Shrimp (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I am a Paula Deen Fanatic. I got the Christmas mag. , Celebrates and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL. ) for Christmas. So. enjoy right along with me. Ingredients:
1 tablespoon butter |
3 green onions, finely chopped |
1/2 cup green bell pepper, finely chopped |
1/4 teaspoon garlic powder |
1/4 cup whipping cream |
1 tablespoon dijon mustard |
1 dash cayenne pepper |
1/2 cup saltine crumbs |
1/4 cup mayonnaise |
1 egg |
2 tablespoons fresh parsley, minced |
1/2 lemon, juice of |
1 lb crabmeat, picked for shells |
20 large shrimp, peeled but leave the tails on (extra large or jumbo shrimp) |
12 slices bacon, halved crosswise |
2 tablespoons butter |
1 tablespoon olive oil |
1 teaspoon minced garlic |
3 tablespoons minced yellow onions |
1/4 cup white wine |
2 cups whipping cream |
1 chicken bouillon cubes, crushed or 1 teaspoon chicken bouillon granule |
3 tablespoons basil pesto (homemade or store-bought) |
Directions:
1. FOR THE SHRIMP:.
2. Preheat the oven to 350°F.
3. Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
4. Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
5. Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
6. WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
7. Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
8. To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.
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