"Those who forget the pasta are condemned to reheat it."--Unknown

Stuffed Shrimp Recipe

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This recipe for Stuffed Shrimp, by , is from Years Of My Favorite Recipes to Pass On, 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!



1 lb shrimp, peel and leave tail on
1 lb white crabmeat
2 eggs
1 c evaporated milk
corn flour
cooking oil
1 dash worcestershire sauce
bread crumbs
1/4 t basil
salt, pepper, red pepper to taste
2 sticks butter
1 c chopped onion
1 c bell pepper
1 c chopped celery
1 t minced garlic
1 dash tabasco
1 t garlic powder
1/2 t oregano

Melt2 sticks of butter and saute onion, bell pepper and celery. Add dry seasonings, small amount of water and enough bread crumbs to make a firm dressing. Cook 1 minute and add crabmeat, tabasco and worcestershire sauce. Simmer 5 minutes and remove from heat. Butterfly shrimp, making a vertical cut down the back. Season corn flour with salt, red pepper and black pepper to taste. Mix egg and milk. Stuff shrimp with dressing, dip in egg-milk mixture, then in seasoned corn flour. Heat about 1 in of oil in 350 degrees in skillet. Fry shrimp until golden brown.




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