As you probably know, Brent and I love seafood. We thought we'd try out a new recipe and we actually loved it. I thought that I'd post it for anyone that wants to try it:
Ingredients:
1 tablespoon butter
3 green onions, finely chopped
1/2 cup finely chopped green bell pepper
1/4 teaspoon garlic powder
4 1/2 teaspoons heavy cream
1 tablespoon Dijon mustard
Dash cayenne pepper (we didn't have cayenne pepper, but it was slightly bland, so put it in)
1/2 cup saltine cracker crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley leaves (I used dried parsley)
1/2 lemon, juiced (I used a few squirts of lemon juice in the bottle)
1 pound crabmeat, picked over (I used 3 cans of crabmeat, drained)
1 pound extra-large or jumbo
shrimp (about 24 shrimp), peeled, deveined, tails on
Directions:
Preheat oven to 350 degrees F.
Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.
Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.
Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Place on a baking pan and cook at 350 degrees until shrimp are pink, about 15 to 20 minutes.
This recipe we found on the food network wrapped the shrimp in bacon and drizzled a basil cream sauce over it, but we didn't do that. I made coconut rice and served it with asparagus.
It's always fun to try a new recipe. Here's a picture of our fabulous meal- try it out!