Crab Stuffed Shrimp

                                                                                                                                    

Make sure your shrimp is completely dry, pat with paper towel. Remove shell but leave the tails on. Along the inside of the curve take a sharp knife and cut along the length being careful not to cut all the way through.

Crab Filling:

For 3 lbs. of large shrimp I used a little less than a pound, fully cooked, canned blue fin crab.

For the filling:

2 cloves of smashed garlic

Fresh parsley

1 teaspoon of Dijon

Tabasco sauce

Celery finely diced, 2 small stalks

Onion finely diced 1/2 of a medium onion

1 1/2 rolls of smashed butter flavored crackers (Ritz)

Melted butter, 3 or 4 tablespoons

Lemon juice and lemon zest

Salt and pepper

Sauté the diced celery and onions in 1 tablespoon of butter, then add in everything else and you will be able to easily mound it on top of your shrimp.

Place stuffed shrimp on a parchment lined sheet pan and then spray lightly with olive oil and a sprinkle of paprika. Bake at 375F for 15 or 20 minutes until pink and the stuffing is warmed through.

After they're baked set them in wine cream sauce and garnish with parsley .

White Wine Cream Sauce:

1 1/2 cups of white dry wine

1 1/2 cups of cream

2 or 3 shallots diced

Sauté shallots in butter pour in the wine let it reduce and then add cream and whisk until thickened.