Shelly's Recipe

CRAB-STUFFED SHRIMP

Category: Fish and Seafood

1 tbsp butter
3 green onions, finely chopped
1/2 cup finely chopped green bell pepper
1/4 tsp garlic powder
4 1/2 tsp heavy cream
1 tbsp Dijon mustard
Dash cayenne pepper
1/2 cup saltine cracker crumbs
1/4 cup mayonnaise
1 egg
2 tbsp fresh parsley leaves
1/2 lemon, juiced
1 lb crabmeat, picked over
1 lb jumbo shrimp, peeled, deveined, tails on
12 slices bacon, halved crosswise
Steamed white rice, for serving, optional
Basil Cream Sauce, recipe follows

Preheat oven to 350. Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.

Add cracker crumbs, mayonnaise, egg, and parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.

Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 until bacon is crisp and shrimp are pink, about 15 to 20 minutes. To serve, arrange 6 shrimp on each plate on a bed of rice, if desired. Drizzle with Basil Cream Sauce.

Basil Cream Sauce:
2 tbsp butter
1 tbsp olive oil
1 tsp minced garlic
1/2 cup diced onions
1/4 cup white wine
1/2 quart heavy cream
1 tsp chicken base
3 tbsp Pesto, recipe follows
1 tsp Roux, recipe follows

Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes. Serves 4

Pesto:
2 cups fresh basil leaves
1 cup walnut pieces
1 cup grated Parmesan
1 tsp minced garlic
1 cup olive oil
In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use. Yield: about 11/2 cups

Roux:
1/2 butter
1 cup flour

Melt butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.
Yield: about 1 1/4 cups