Crab-Stuffed Shrimp recipe

Arrange these gorgeous stuffed shrimp on an attractive serving platter with a bed of greens. They’re great appetizers for a dinner party of weakened social. Makes 4 servings.

Ingredients:

2 tablespoons butter, plus 6 tablespoons melted butter
4 ounces fresh mushrooms, finely chopped
1 pound crab meat, flaked
½ cup dry sherry
1 hard-cooked egg, chopped
3 scallions, finely chopped
2 tablespoons minced fresh parsley
½ teaspoon dried oregano
Salt and freshly-ground black pepper, to taste
1 cup fresh breadcrumbs
1 ½ cups (approx.) whipping cream
20 large shrimp, peeled, deveined, butterflied
½ cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 350°F.

2. Heat the 2 tablespoons butter in a large skillet over medium heat; add mushrooms and cook until all of the liquid evaporates. Stir in the crab meat, sherry, egg, scallions, parsley, oregano, salt, pepper, and breadcrumbs; cover and steam 2 minutes.

3. Remove from heat and add just enough whipping cream to bind the mixture.

4. Place shrimp on a large working surface; stuff each shrimp with a portion of the crab meat mixture.

5. Arrange the shrimp stuffed side up in a baking dish. Drizzle with the 6 tablespoons of melted butter, then sprinkle with the grated Parmesan cheese. Bake for 15 minutes.

Serve these delicate party pleasers with a classy white wine, such as Champagne, White Zinfandel, or Pouilly-Fume.

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