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    Crab Stuffed Shrimp


    Source of Recipe


    BBR

    Recipe Introduction


    CHEFF RICK

    List of Ingredients




    2 shallots, chopped
    1/4 cup white wine
    2 lemons, squeezed
    1/2 cup heavy cream
    1/2 tsp. Minced Garlic
    1/8 tsp. Paprika
    1/4 tsp. Cajun Seasoning
    1 tsp. Lemon Pepper
    1 tsp. Parsley Flakes
    1/4 tsp. Cayenne Pepper
    1/2 cup parmesan cheese
    1 lb. lump crabmeat
    1 lb. large shrimp, cleaned and deveined

    Recipe



    In a large saucepan, saute shallots t in olive oil. Add wine. Cook over low heat for 2 minutes. Add heavy cream, Minced Garlic, Paprika, Cajun Creole Seasoning, Lemon Pepper, Parsley Flakes and Cayenne Pepper. Cook on low heat for 3 minutes. Remove from heat and fold in parmesan cheese. Fold in lump crabmeat. Let crabmeat mixture chill for 1 hour.

    Butterfly shrimp.Place on lined baking sheet. Place 1 teaspoon of crabmeat mix on each shrimp. Fan tail over mix. Bake at 400 degree oven for 4 minutes.
 

 

 

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