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Prep 45min
Total1hr20min
Servings4
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Ingredients
16
uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
1
tablespoon butter or margarine
2
tablespoons finely chopped onion
2
tablespoons finely chopped celery
1
clove garlic, finely chopped
2
tablespoons dry white wine or nonalcoholic white wine
1/2
cup soft bread crumbs (about 1 slice bread)
1/4
teaspoon salt
1
tablespoon chopped fresh parsley
2
tablespoons heavy whipping cream
1
can (6 oz) crabmeat, drained, flaked
2
tablespoons grated Parmesan cheese
1/8
teaspoon paprika
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Steps
1
Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
2
In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
3
In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
4
In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.
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