Crab Stuffed Shrimp

Brian and I have made these several times; they are very delicious. These also cook well using aluminum foil on an outside grill.

1 recipe crab stuffing
1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails left on
butter and lemon wedges, for serving

Preheat oven to 350 degrees F.

Lay the shrimp on their back with the tail pointing upwards. Use a paring knife to make a small incision down the shrimp, from the start of the tail, cutting toward the head of the shrimp, being careful not to cut through. Continue doing this until the shrimp is butterflied and can lay flat.

Stuff each shrimp with crabmeat mixture. Place on a lightly buttered baking pan and cook at 350 degrees until shrimp are pink, about 15 to 20 minutes. Serve with melted butter for dipping and lemon wedges.

Another recipe uses 1/2 cup of white wine in the baking pan, then serves the stuffed shrimp with drawn butter on the side.

Bistro serving suggestion: Serve two stuffed shrimp on a plate with drawn butter and a medallion of grilled beef tenderloin with Béarnaise sauce.