n), de-vein, and butterfly shrimp by making a deep slit
Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
Bake in a preheated 350\u00b0 oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
Serve immediately.
Stuffed Shrimp with Scampi Sauce:
Preheat
Mix together crabmeat, breadcrumbs, minced garlic, parsley, egg and lemon juice.
Add melted butter until able to hold together.
Shell uncooked shrimp and split.
Stuff with crabmeat stuffing.
Pour melted butter over stuffed shrimp.
Bake at 300\u00b0 until tails curl (15 to 20 minutes).
Serve with lemon.
he dough.
Sprinkle the crab or shrimp over parsley.
Sprinkle
Make a small roux on side to add in later.
Saute onion, bell pepper, celery, onion tops and parsley for about 15 minutes.
Mix cornstarch and 1/2 cup water.
Pour in with sauteed mixture and cook for about 10 minutes.
Add in soups and 2 cans of water. Cook on low heat, stirring constantly, for 20 minutes.
Add desired crab and shrimp and cook for 15 minutes.
Serve over rice.
Mix all ingredients well.
Spread on platter.
Top with 3/4 bottle chili sauce, crab or shrimp, chopped onion and sprinkle with basil and parsley flakes.
Make 24 hours in advance.
Serve with crackers (saltines or Ritz.)
Mix jello with hot water, vinegar and salt.
Set aside.
When starting to set, beat until foamy.
Mash avocado and mix with softened cream cheese.
Mix celery, green pepper, pimento, onion juice, mayonnaise and eggs; add to foamy jello.
Add avocado mix to jello.
Add crab or shrimp.
Pour into Pyrex dish and refrigerate.
Peel shrimp leaving shell next to tail.
Cut inside shrimp halfway through (clean).
Make Stove Top stuffing per recipe. Dice Surimi and garlic.
Add Tabasco and Worcestershire and saute in butter.
Add stuffing and mix well.
Refrigerate.
Take cold stuffing and stuff cut shrimp.
Wrap stuffed shrimp with pastry sheet, leaving seam on bottom.
Bake at 375\u00b0 for 15 minutes or until pastry is golden brown.
Serve with sauteed mushrooms. Serves 4.
Combine crab, Chinese pickles, shallots, celery, egg
Peel, devein and butterfly shrimp, leaving tails on.
Cook shrimp in boiling water for 1 minute.
Remove; set aside. Saute onion, celery and green pepper in margarine until tender. Set aside.
Mix crab meat and the next 6 ingredients.
Add sauteed onion, celery and green pepper.
Top each shrimp with 3 tablespoons crab mixture.
Wrap bacon around entire shrimp. Drizzle 1/4 cup margarine over top.
Bake at 350\u00b0 for 20 minutes, then broil 6 minutes.
br>Peel and devein shrimp.
slit shrimp down the center to
Preheat oven to 450\u00b0.
Peel, clean and split shrimp down the back to butterfly.
Combine butter, crab, onion and parsley in a small pan.
Heat until onion is limp.
Add enough breadcrumbs just to bind the stuffing.
Dip shrimp in egg and then in additional crumbs and place on a baking sheet.
Stuff each shrimp with the crab stuffing.
Bake 15 minutes, until shrimp flesh is opaque. Serves 2 to 3.
Peel shrimp, leaving tails on.
Devein and butterfly.
Cook shrimp in boiling water 1 minute.
Drain and place in shallow baking dish.
Saute onion, green pepper and celery in 1/4 cup butter in skillet.
Combine crab meat and next 6 ingredients.
Mix, then stir into sauteed vegetables.
Top each shrimp with 3 tablespoons crab meat mixture.
Sprinkle with paprika and drizzle butter over shrimp.
Bake at 350\u00b0 for 20 minutes.
Baste occasionally.
Makes 4 to 6 servings.
Mix crab and shrimp (rinsed and shredded) together and set aside.
Cook shallots in oleo in small saucepan until soft, 5 minutes.
Beat eggs with whisk; add milk, vermouth and hot sauce. Mix together.
Add crab and shrimp and additional milk to make 3 cups.
Pour into baked pie shell and bake at 375\u00b0 for 30 to 35 minutes or until knife in center comes out clean.
Makes 6 servings.
Mix crab meat, cracker crumbs, season salt, lite dressing and egg white in bowl until the mixture has consistency of potato salad.
Into the split side of each shrimp put 1 Tbsp. of mixture, molding the shrimp around the stuffing.
Brush with butter and sprinkle with cheese.
Bake in a pie tin at 400\u00b0 for approximately 10 minutes or until shrimp have turned white.
SHRIMP:.
Preheat oven to 425
Butterfly the shrimp by cutting along the length
FOR THE SHRIMP:
Preheat the oven to
Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth using hand mixer or food processor.
Fold in the crab meat, shrimp, and scallions until evenly combined.
Stuff the shells with the mixture and place on a serving dish.
Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
Can cut the shells in half prior to serving as these are very filling.