oven to 400ºF.
large skillet, melt butter and sauté
shrimp. Set aside to cool.
heavy saucepan, heat olive oil. Sauté
onion, artichoke and garlic over medium heat
until onion becomes limp. Sprinkle flour and
with white wine then add stock. Reduce heat
and let stand 2 - 3 minutes.
Brie and scrape off white skin and cut into
small pieces. Add Brie to cream sauce and stir
until all cheese is melted and mixed well. Let
breadcrumbs, thyme and olive oil and set aside.
cheese mixture has cooled, gently fold in crabmeat.
one shrimp in the center of 2 x 1/2 oz. oven-proof
dish, so that it stands. If you have a problem,
make butterfly cut deeper. Spoon crabmeat mixture
around shrimp and sprinkle with breadcrumb mixture.
Repeat with remaining shrimp.
dish on pan and place in preheated oven for
15 - 20 minutes or until hot and bubbly.