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Shrimp and Crabmeat Special Recipe

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This recipe for Shrimp and Crabmeat Special, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Courtney Wilson
Added: Thursday, November 10, 2005


2 tbls. olive oil
1 tbl. butter or margarine
1 1/2-2 lbs. fresh shrimp, peeled and deveined
1/2 stick butter or margarine
1/2 cup chopped onions
1/2 bell pepper, chopped
1/4 cup chopped celery
1 or 2 cloves garlic, minced
8 ozs. sliced mushrooms
1/2 cup white wine
1 tsp. Worcestershire sauce
2 egg yolks
1/2 cup mayonnaise
1/2 cup half-and-half Salt, pepper and cayenne, to taste
A few drops of Tabasco
1 lb. crabmeat (lump or claw)
2 tbls. chopped fresh parsley
1/2 cup seasoned bread crumbs

1. Add olive oil and butter to skillet and quickly sauté shrimp until they are just pink. Do not overcook. Remove from heat and set aside, reserving pan juices.

2. In another skillet, melt 1/2 stick butter. Sauté onions, bell pepper, celery and garlic for 4-5 minutes. Add mushrooms; cook until vegetables and mushrooms are tender.

3. In a bowl, mix white wine, Worcestershire sauce, egg yolks, mayonnaise and half-and-half together. Stir into the vegetable and mushroom mixture.

4. Add cooked shrimp and pan juices to mushroom and vegetable mixture. Season to taste with salt, pepper, cayenne and Tabasco.

5. Gently fold in crabmeat and parsley. Spoon into lightly greased 2-quart casserole dish or ramekins. Top with seasoned bread crumbs.

6. Bake in preheated 375-degree oven for 20-30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve with steamed vegetables, toasted French bread and a good salad.




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