Fish House Baked Stuffed Shrimp - cooking recipe

Ingredients
    24 large shrimp, peeled and deviened
    Stuffing
    1/4 lb butter
    1/2 cup chablis or 1/2 cup other dry white wine
    1/8 cup sherry wine
    1/2 tablespoon cracked black pepper
    1/2 tablespoon thyme
    1/2 tablespoon paprika
    3 teaspoons chopped garlic
    3 tablespoons chopped green onions
    2 stalks celery, diced
    1/4 large onion, chopped fine
    2 tablespoons grated parmesan cheese
    2 cups croutons
    1 lb claw crabmeat
    Topping
    1 cup chablis or 1 cup other dry white wine
    4 teaspoons butter, melted
    4 ounces grated swiss cheese
    4 ounces grated cheddar cheese
Preparation
    Preheat oven to 450\u00b0F.
    Stuffing: Place butter, wine, sherry, spices, and garlic in a saucepan, bring to a boil, remove from heat, stir in green onion and let cool.
    Place celery, onion, Parmesan, croutons and crab in a large bowl, add butter-wine mixture and mix well.
    To assemble: Place 6 shrimp on the bottom of 4 greased flat bottomed baking dishes or 4 separate areas of a cookie sheet.
    Divide stuffing into 4 portions, place on top of shrimp and pat down evenly over shrimp.
    Top each serving with 1/4 cup white wine and 1 tsp melted butter.
    Bake 5 minutes.
    Remove pan from oven, combine the cheeses and sprinkle over each serving.
    Bake 5 minutes or until cheese is melted.

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