Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A recipe the shared by Scottos for Valentine's Day. Looks amazing! Ingredients:
3 tablespoons butter |
1/4 cup celery, diced |
1/4 cup green bell pepper, diced |
1/4 cup red bell pepper, diced |
1/4 cup scallion, diced |
1 cup mayonnaise |
1 tablespoon lemon juice |
1 tablespoon dijon mustard |
2 tablespoons worcestershire sauce |
4 dashes tabasco sauce |
2 teaspoons old bay seasoning |
1/4 cup chopped fresh parsley |
1 lb jumbo lump crab meat |
1/2 cup dry breadcrumbs |
2 dozen shrimp, peeled and deveined with tails intact (16/20 or u/10) |
1/4 cup white wine (for broiling) or 1/4 cup sherry wine (for broiling) |
4 tablespoons minced shallots |
2 cups champagne |
1 cup heavy cream |
1/4 cup butter |
Directions:
1. To make the champagne sauce, add shallots and champagne to a small saucepan over low heat, and reduce until almost dry, about 10 minutes. Add heavy cream and reduce by half then whisk in butter, remove from heat, and serve; do not reheat.
2. Sauté all vegetables in butter over medium to high heat until soft; set aside to cool.
3. In a large bowl, add mayonnaise, lemon juice, mustard, Worcestershire and Tabasco sauces, Old Bay Spice and parsley; mix thoroughly.
4. Mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs.
5. Make a cut lengthwise in the vein side of each shrimp, slicing only half way through so that the flesh will hold together. Place a spoonful of crab meat filling on each shrimp, cover and chill until ready to use.
6. Turn broiler on high and place stuffed shrimp in baking dish with 1/4 cup white wine or dry sherry. Place on middle rack of oven and cook for 6 to 7 minutes until shrimp are white and crab stuffing is golden brown.
7. Drizzle with champagne sauce and serve.
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