Millionaire Stuffed Shrimp
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away and most groups are no longer active.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.
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
and devein shrimp, leaving tails intact. Cut a slit
almost through back of shrimp, using a paring knife.
Open shrimp, and flatten.
water to a boil. Add shrimp and cook for 1 minute.
and place in a shallow pan.
onion, green pepper, and celery in 1/4 cup butter
in a skillet, stirring often, until tender.
crabmeat and egg, crackers, mayonnaise, mustard, worcestershire
sauceand ground red pepper in a bowl, stirring gently.
in the vegetable mixture.
each shrimp with 3 tablespoons crabmeat mixture.
1/4 cup butter over the top.
uncovered, at 350° for 20 minutes.
5 1/2 inches from heat (with electric oven door partially
opened) 6 minutes, basting twice with pan drippings.