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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crab Stuffed Shrimp with Basil Cream Sauce Recipe

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This recipe for Crab Stuffed Shrimp with Basil Cream Sauce is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 & 1/2
Olive Oil
Green Pepper
3 Onions
1 Egg
2 Tbls. Fresh Parsley
4 1/2 tsp. Heavy Cream
1/4 tsp. Dry Mustard
1/2 c. Cracker Crumbs
Juice of 1/2 Lemon
Pinch Cayenne Pepper
Garlic Powder
Crab
Butterfly Shrimp (Tails On)
1 lb. Good Bacon
Olive Oil
Butter, Melted
Paprika
Green Onions

Basil Cream Sauce:
Olive Oil
Finely Chopped Onion
1 tsp. Minced Garlic
1/4 c. White Wine
2 c. Heavy Cream
1 tsp. Chicken Stock
1/4 c. Butter
Flour
3 Spoonfuls Pesto
Directions:
Directions:
Saute 1/2 & 1/2, olive oil, green pepper and onions. Mix all ingredients through crab with sautéed onion and pepper; toss. Stuff shrimp with crab mixture. Wrap with bacon and secure with a toothpick. Mix olive oil, butter and paprika; brush over shrimp and bake. Do not over cook.

Basil Cream Sauce: Saute olive oil, onion and garlic. Deglaze with wine. add heavy cream and chicken stock. Reduce to half. Add flour to mixture to make roux. Add pesto. Drizzle sauce over shrimp and garnish with green onions.

 

 

 

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