Crab Stuffed Shrimp

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
teaspoon Parsley Flakes
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.Add your rating: 1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.29 out of 5)


If you like this recipe, I think you’ll really enjoy this cookbook:


Leave a comment

Name: (Required)

eMail: (Required)



By submitting a comment here you grant this site a perpetual license to reproduce your words and name/web site in attribution. Keep it clean, Respect others. Don't hate, Don't use language you wouldn't use with your mom or your comment will be removed.