Crab-Stuffed Shrimp recipe
Arrange these gorgeous stuffed shrimp on an attractive serving platter with a bed of greens. They’re great appetizers for a dinner party of weakened social. Makes 4 servings.
Ingredients:
2 tablespoons butter, plus 6 tablespoons melted butter
4 ounces fresh mushrooms, finely chopped
1 pound crab meat, flaked
½ cup dry sherry
1 hard-cooked egg, chopped
3 scallions, finely chopped
2 tablespoons minced fresh parsley
½ teaspoon dried oregano
Salt and freshly-ground black pepper, to taste
1 cup fresh breadcrumbs
1 ½ cups (approx.) whipping cream
20 large shrimp, peeled, deveined, butterflied
½ cup freshly grated Parmesan cheese
Directions:
Preheat oven to 350°F.
Heat the 2 tablespoons butter in a large skillet over medium heat; add mushrooms and cook until all of the liquid evaporates. Stir in the crab meat, sherry, egg, scallions, parsley, oregano, salt, pepper, and breadcrumbs; cover and steam 2 minutes.
Remove from heat and add just enough whipping cream to bind the mixture.
Place shrimp on a large working surface; stuff each shrimp with a portion of the crab meat mixture.
Arrange the shrimp stuffed side up in a baking dish. Drizzle with the 6 tablespoons of melted butter, then sprinkle with the grated Parmesan cheese. Bake for 15 minutes.
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Reviews and Comments:
This recipe is delicious... the 2nd time I tried it I used some crushed ritz crackers instead of the breadcrumbs... another hit!
| Conversions | |
|---|---|
| 4 oz | about 113g (113.398 grams based on 28.3495 grams in an ounce) |
| 1 lb | about 454g (453.59 grams based on 453.59 grams in a pound) |
| ˝ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
| 1 ˝ cups | about 355ml (354.885 mililitres based on 236.59 mililitres in a US cup) |