Shrimp Stuffed with Crabmeat
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
18 unpeeled jumbo fresh shrimp 1/4 teaspoon salt 6 ounces fresh lump crabmeat, drained and flaked
2 hard-cooked eggs, finely chopped 1-1/2 cups soft breadcrumbs 1/4 cup plus 2 tablespoons butter or margarine, softened
3 tablespoons mayonnaise 1 tablespoon plus 1-1/2 teaspoons chopped fresh parsley 1 tablespoon chopped pimiento
1/4 teaspoon Worcestershire sauce 2 tablespoons mayonnaise 1 tablespoon plus 1 teaspoon milk
paprika



1 Peel and devein shrimp, leaving tails intact. Butterfly shrimp. Place shrimp in a buttered 13x9x2-inch baking dish. Sprinkle with salt. Combine crabmeat and next 7 ingredients; stir well. Top each shrimp with 2 tablespoons crabmeat mixture. Combine 2 tablespoons mayonnaise and milk; drizzle over shrimp. Sprinkle with paprika.
2 Bake at 325 for 20 minutes or until stuffing is golden brown and shrimp turn pink.

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