CRAB-STUFFED SHRIMP

Crab-Stuffed Shrimp image

Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 13

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Ingredients

16 uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1 clove garlic, finely chopped
2 tablespoons dry white wine or nonalcoholic white wine
1/2 cup soft bread crumbs (about 1 slice bread)
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
2 tablespoons heavy whipping cream
1 can (6 oz) crabmeat, drained, flaked
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

Steps:

Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g