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Stuffed Shrimp

by Sally Bernstein

Serves 6
5 per person

30 jumbo shrimp

4 Tbsp. butter
white wine
3 Tbsp. finely chopped shallots / scallions
½ lb. finely chopped fresh mushrooms
6 oz. package frozen crab meat
2 Tbsp. flour
1 cup heavy cream
½ tsp. salt
⅛ tsp. cayenne pepper
¼ cup finely chopped fresh parsley
½ tsp. lemon juice
2 Tbsp. Parmesan cheese
1 Tbsp. butter, cut into tiny pieces

Clean shrimp, leaving the tail and the shell on the bottom of each shrimp.  Partially split each shrimp from top to tail and open, or spread out (butterfly style).

Filling: Melt the butter, add shallots and cook 3 minutes stirring frequently.  Add mushrooms, increase heat to moderate high and cook 8-10 minutes, until the water from the mushrooms has evaporated.  Add crabmeat (chopped).  Remove skillet from the heat.  Sprinkle flour over the mushrooms and stir in.  Put skillet over moderate heat, gradually stir in cream and cook until mixture thickens.  Remove from heat, stir in salt, cayenne, parsley and lemon juice.

Put water or white wine in the pan up to ½ the depth of the shrimp. Stuff filling mixture into each raw shrimp.  Sprinkle with Parmesan cheese, dot with butter and bake in a 350° oven for 15 minutes, uncovered, or until the shrimp are cooked.

(Can stuff a day in advance and bake at the last minute)


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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