"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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 help families or individuals create heirloom cookbook treasures.



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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