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Serves/Makes: 2 to 4

Ingredients:

• 24 large fresh shrimps
• 1/4 cup (60 mL) boiled crab meat
• 4 tablespoons (60 mL) butter or margarine
• 1 small sweet red pepper, seeded and finely chopped
• 2 green onions, finely chopped
• 1/2 teaspoon (2.2 mL) dry mustard
• 2 teaspoons (10 mL) sherry
• 1 teaspoon (5 mL) Worcestershire sauce
• 6 tablespoons (90 mL) freshly made breadcrumbs
• 1 tablespoon (15 mL) freshly chopped parsley
• 2 tablespoons (30 mL) mayonnaise
• Salt and pepper, to taste
• 1 small egg, beaten
• Grated Parmesan cheese
• Paprika

How to cook:

• Preheat oven to 350°F (180°C).
• Shell shrimps, leaving tail ends on.
• Remove black veins.
• Slit open the back of each shrimp; half open, pressing on both sides.
• Into a small casserole, melt half (2 tablespoons / 30 mL) of butter or margarine.
• Cook chopped sweet red pepper for 3 minutes, just to soften.
• Mix in green onions; cook for 2 minutes more.
• Mix together sweet red pepper and green onions, dry mustard, sherry, Worcestershire sauce, crab meat, breadcrumbs, parsley and mayonnaise.
• Salt and pepper; mix in enough beaten egg to get a smooth stuffing.
• Stuff shrimps; arrange into an oven-proof dish.
• Sprinkle with Parmesan cheese and then with paprika.
• Melt remaining (2 tablespoons / 30 mL) butter or margarine; pour all over shrimps.
• Bake into preheated oven for approximately 8 minutes, until golden.
• Serve immediately.

Note:

For a change, try adding green or black olives to the stuffing or add mushrooms, along with red sweet pepper or mix in fine herbs, instead of parsley.

This recipe for Stuffed Shrimps serves/makes: 2 to 4

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Main Ingredient: Seafood Mix
Preparation Method: Baked