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Baked Stuffed Shrimp
2
1
1
6
1
1
4 jumbo shrimp
medium onion, minced
green pepper, chopped
tablespoons butter, divided
cup fresh crab meat or 1 (7 1/2 ounce) can
teaspoon dry mustard
Paprika
1
1
2
2
1
1
teaspoon Worcestershire sauce
/2 teaspoon salt
tablespoons mayonnaise
tablespoons flour
cup milk
tablespoon sherry wine, or more
Grated Parmesan cheese
Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion
and pepper in 4 tablespoons of the butter until soft but not brown. Add the crab meat, dry mustard,
Worcestershire sauce, salt and mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture
along with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extra
butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at
3
50 degrees F for 25 to 30 minutes.
Serves 4 to 6.
Baked Stuffed Shrimp
10
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