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Recipe for :

Millionaire Stuffed Shrimp

A few years ago the internet was awash with groups exchanging information and discussing all sorts of subjects. One of the main areas was cooking and recipes. Unfortunately over the last couple of years contributors have fallen away and most groups are no longer active. As a source of advice and for finding new recipes they were invaluable.

One such group is called SimplySeafood, decribed as "Appetizer and Hors D'oeuvres, Chowders and Bisques, Paella's, Risotto, Pastas and more, there's nothing like eating seafood and I can never get enough recipes. Share your best, your tried and true, restaurant specialties . . . "


1 dozen unpeeled jumbo fresh shrimp
6 cups water
1 medium onion, finely chopped
1/2 medium green pepper, finely chopped
1/2 cup celery, finely chopped
1/2 cup butter, melted and divided
1 pound fresh lump crabmeat, drained
1 large egg, lightly beaten
3/4 cup saltine crackers, crushed
1/2 cup mayonnaise
1 tbsp prepared mustard
2 tsp worcestershire sauce
1/8 tsp ground red pepper
paprika to taste


  • Peel and devein shrimp, leaving tails intact. Cut a slit almost through back of shrimp, using a paring knife. Open shrimp, and flatten.
  • Bring water to a boil. Add shrimp and cook for 1 minute.
  • Drain and place in a shallow pan.
  • Cook onion, green pepper, and celery in 1/4 cup butter in a skillet, stirring often, until tender.
  • Combine crabmeat and egg, crackers, mayonnaise, mustard, worcestershire sauceand ground red pepper in a bowl, stirring gently.
  • Stir in the vegetable mixture.
  • Top each shrimp with 3 tablespoons crabmeat mixture.
  • Sprinkle with paprika.
  • Drizzle 1/4 cup butter over the top.
  • Bake, uncovered, at 350° for 20 minutes.
  • Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes, basting twice with pan drippings.

Serves 4