Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce - cooking recipe

Ingredients

vegetable
3 tablespoons butter
1/4 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup scallion, diced
seasoned mayonnaise
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
4 dashes Tabasco sauce
2 teaspoons Old Bay Seasoning
1/4 cup chopped fresh parsley
crabmeat and shrimp
1 lb jumbo lump crab meat
1/2 cup dry breadcrumbs
2 dozen shrimp, peeled and deveined with tails intact (16/20 or U/10)
1/4 cup white wine (for broiling) or 1/4 cup sherry wine (for broiling)
champagne sauce
4 tablespoons minced shallots
2 cups champagne
1 cup heavy cream
1/4 cup butter

Preparation

To make the champagne sauce, add shallots and champagne to a small saucepan over low heat, and reduce until almost dry, about 10 minutes. Add heavy cream and reduce by half then whisk in butter, remove from heat, and serve; do not reheat.
Saute all vegetables in butter over medium to high heat until soft; set aside to cool.
In a large bowl, add mayonnaise, lemon juice, mustard, Worcestershire and Tabasco sauces, Old Bay Spice and parsley; mix thoroughly.
Mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs.
Make a cut lengthwise in the vein side of each shrimp, slicing only half way through so that the flesh will hold together. Place a spoonful of crab meat filling on each shrimp, cover and chill until ready to use.
Turn broiler on high and place stuffed shrimp in baking dish with 1/4 cup white wine or dry sherry. Place on middle rack of oven and cook for 6 to 7 minutes until shrimp are white and crab stuffing is golden brown.
Drizzle with champagne sauce and serve.