Garlic Stuffed Shrimp PDF Print E-mail
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Wednesday, 22 June 2011 23:49

2 dozen jumbo shrimp, peeled, deveined & butterflied 12 cloves garlic, minced 1 cup claw crabmeat ¼ pound butter ½ cup minced onions ¼ cup minced celery ¼ cup minced red bell pepper ¼ cup sliced green onions ¼ cup chopped...

 

  • 2 dozen jumbo shrimp, peeled, deveined & butterflied
  • 12 cloves garlic, minced
  • 1 cup claw crabmeat
  • ¼ pound butter
  • ½ cup minced onions
  • ¼ cup minced celery
  • ¼ cup minced red bell pepper
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 TBS chopped basil
  • 1 tsp chopped thyme
  • 1 egg, lightly beaten
  • ½ cup Italian bread crumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Tabasco sauce
  • 1 cup white wine
  • ½ cup melted butter
  • Paprika
  • ¼ cup chopped parsley
  1. In a heavy sauce pan melt butter over medium high heat; add onions, celery, bell pepper, and garlic; sauté 3-5 minutes until vegetables are wilted
  2. Add crabmeat and cook additional 3-5 minutes
  3. Sprinkle in green onions, parsley, basil, thyme, salt, pepper, and Tabasco
  4. Remove from heat and allow to slightly cool
  5. Blend in egg and bread crumbs
  6. Place shrimp on large baking sheet and stuff with the crabmeat mixture
  7. Pour white wine and drizzle melted butter over shrimp
  8. Sprinkle with paprika and parsley
  9. Bake 10-12 minutes at 375° or until shrimp are pink
  10. Serve immediately with white wine/butter sauce

Serves 6

 

Last Updated on Wednesday, 06 July 2011 03:47