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The Lady & Sons Crab-Stuffed Shrimp




Source of Recipe


Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life" (Simon & Schuster)


List of Ingredients




1 tbsp. butter

3 green onions, finely chopped

1/2 cup finely chopped green bell pepper

1/4 tsp. garlic powder

1/4 cup whipping cream

1 tbsp. Dijon mustard

Dash cayenne pepper

1/2 cup saltines, crushed

1/4 cup mayonnaise

1 egg

2 tbsp. minced fresh parsley

Juice of 1/2 lemon

1 lb. crabmeat, picked through twice for shells

1 lb. extra-large shrimp, peeled, with tails on, and deveined

12 slices bacon, halved crosswise

Basil Cream Sauce:

2 tbsp. butter

1 tbsp. olive oil

1 tsp. garlic, minced

3 tbsp. onion, minced

1/4 cup white wine

2 cups whipping cream

1 chicken bouillon cube, crushed

3 tbsp. store-bought basil pesto



Recipe



Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium heat and saute the green onions, green pepper and garlic powder until pepper is limp. Place in a mixing bowl and add the cream, mustard and cayenne pepper. Mix well. Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold into the crabmeat.

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 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 to 20 minutes, until the bacon is cooked. Turn oven to broil, and broil for 4 minutes to crisp the bacon.

To make the Basil Cream Sauce, heat 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 by half. Add the heavy cream and the bouillon cube or granulated bouillon and reduce by half again. Add the pesto, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

Drizzle the shrimp with basil cream sauce. Serves 5.