Crabmeat Stuffed Shrimp
1 lb (16-20 ct) shrimp, peeled (tail left on, if desired), deveined and butterflied
2 T butter
1 stalk celery, finely minced
1 large shallot, finely minced
1 T fresh parsley, minced, or 1 tsp dried
1/2 pound crabmeat, picked over (or use a 6 oz can)
1 cup fresh breadcrumbs or panko
1 egg
2 T mayonnaise
dash white wine or sherry
salt to taste
red pepper to taste (optional)
Saute celery and shallots in butter just until soft, cool slightly.
Beat egg and mayo together in medium bowl. Add sauteed veggies and remaining ingredients, mix well.
Place a small amount of stuffing in each shrimp. Place on a lightly oiled baking sheet, drizzle with oil or melted butter.
Bake at 400 for 12 minutes