2 shallots, chopped
1/4 cup white wine
2 lemons, squeezed
1/2 cup heavy cream
1/2 tsp. Minced Garlic
1/8 tsp. Paprika
1/4 tsp. Cajun Seasoning
1 teaspoon Lemon Pepper
1 teaspoon Parsley Flakes
1/4 teaspoon Cayenne Pepper
1/2 cup parmesan cheese
1 pound lump crab meat
1 lpound large shrimp, cleaned and deveined

In a large saucepan, saute shallots t in olive oil. Add wine. Cook over low heat for 2 minutes. Add heavy cream, Minced Garlic, Paprika, Cajun Creole Seasoning, Lemon Pepper, Parsley Flakes and Cayenne Pepper. Cook on low heat for 3 minutes. Remove from heat and fold in parmesan cheese. Fold in lump crabmeat. Let crabmeat mixture chill for 1 hour.

Butterfly shrimp.Place on lined baking sheet. Place 1 teaspoon of crabmeat mix on each shrimp. Fan tail over mix. Bake at 400 degree oven for 4 minutes.Rate this recipe: (No Ratings Yet)
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