Shelly's Recipe

BAKED STUFFED SHRIMP ITALIANO

Category: Fish and Seafood

1 1/2 lbs large shrimp, unpeeled
1/2 lb coarse bread crumbs
1/4 lb salted crackers, crumbled
3 oz crabmeat
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
4 tbsp butter, melted
1/4 cup lemon juice
Few drops of Tabasco
1 garlic clove, chopped
Pinch of dried tarragon
Salt and freshly ground black pepper to taste
Paprika
Olive oil
Lemon slices for garnish

Leave the shell on the shrimp. Remove all tentacles. Lay each shrimp flat on the counter and devein. Slice and spread open butterfly-style.

Filling: In a large bowl, mix the bread crumbs, crackers, crabmeat, grated cheese, parsley, melted butter, lemon juice, Tabasco, garlic and tarragon. Add salt and pepper to taste.

Stuff each shrimp until it is well packed. Place the stuffed shrimp on a cookie sheet, each one nestled into another, in a half-moon curve, so the stuffing will stay secure. Sprinkle with paprika. Drizzle olive oil lightly over the shrimp. Bake the shrimp in a preheated 400 on the middle rack for about 20 minutes, or until golden brown. Serve with plenty of lemon slices. Serves 4-6