Shelly's Recipe

SPINACH AND CRAB STUFFED SHRIMP

Category: Fish and Seafood

2 tbsp olive oil
1/2 cup diced celery
1/2 cup chopped red pepper
1/3 cup minced red onion
1 (10 oz) box frozen chopped spinach, thawed
2 (6.5 oz) cans lump crab meat, undrained (carefully pick through)
1 tsp Old Bay seasoning
1 cup panko or fine breadcrumbs
3 egg whites
2 tsp lemon juice
24 large raw shrimp (16-20 count), deveined and shelled

In large frying pan, heat olive oil. Add celery, red pepper, red onion and spinach. Saute for 3 minutes on high. Place in medium mixing bowl and chill for 20 to 30 minutes. Add crab meat, seasoning, bread crumbs, egg whites and lemon juice. Mix well to blend.

Butterfly the shrimp along the vein line and flatten with cut side down. Roll 1 heaping tbsp of spinach filling into a ball. Place ball on top of each shrimp, curling tail over filling.

Place three shrimp into individual over-proof dishes or all shrimp into a large flat casserole. Drizzle a little olive oil over each filled shrimp and dust with paprika. Bake at 350 for 20 to 25 minutes or until shrimp is cooked. Serves 8