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Baked Stuffed Shrimp

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16 Jumbo shrimp, devein, butterfly and leave tails on

1 stick of unsalted butter

1/4 cup of shallot

1/4 cup celery

3/4 lb crabmeat (lump)

1/2 cup mayonaise

2 tsp lemon juice

1 tblsp worcestershire sauce

1/8 tsp of tabasco sauce or fresh ground cayenne pepper

2 cups of finely crushed ritz crackers.



Preheat oven to 350° F.




Peel and devein shrimp leaving tails on. Butterfly the shrimp and flatten. Bring a pot of water to the boil, enough to hold all the shrimp. Add Shrimp, cook 1 minute, drain. Place in baking dish or individual ovenproof serving dishes, tails pointing up. Melt 4 T. butter in skillet, add shallots and celery and cook until tender. Combine next 5 ingredients in a bowl, stirring gently, try not to break up the crabmeat too much. Stir in the shallots/ celery mixture and the crackers. Melt remaining 4 T. butter in skillet.


Top each shrimp with the crabmeat stuffing. Drizzle the melted butter over top of each. Bake, uncovered in 350° F oven for 20 minutes. Serve with lemon wedge.


4 servings- 4 stuffed shrimp per dish

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