Ingredients: |
Ingredients: 1 tablespoon butter
3 green onions, finely chopped
1/2 cup finely chopped green bell pepper
1/4 tsp garlic powder
1/4 cup whipping cream
1 tablespoon Dijon mustard
1 tsp Old Bay
1/2 cup Saltine cracker crumbs
1/4 cup mayonnaise
1 egg
2 tbsp. minced fresh parsley
Juice of 1/2 lemon
1 pound of crabmeat, picked through for shells
1 pound of extra-large or jumbo shrimp, peeled, deveined and tails on
12 slices bacon, halved crosswise
Basil Cream Sauce:
2 tbps (1/4 stick) butter
1 tbsp. olive oil
1 tsp minced garlic
3 tbsp. minced sweet onion or Vidalia onion
1/4 cup white wine
2 cups whipping cream
1 chicken bouillon cube, crushed or 1 tsp granulated bouillon
3 tbsp. store bought basil pesto
|
Directions: |
Directions:Preheat oven to 350º.
Melt butter in a large skilled over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well. Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
Split the shrimp down the bottom center to tail, being careful not to cut through the back. Stuff each shrimp with a small amount of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
While the shrimp are cooking, make the Basic cream sauce. Heat the butter and olive oil in the skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce by half. Add the cream and bouillon cube or granulated bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 3 minutes.
To serve, arrange 4 shrimp on each plate and drizzle with Basil Cream Sauce.
©Recipe from Paula Deen Celebrates Cookbook |
This recipe for The Lady and Sons Crab Stuffed Shrimp is from