Crab Stuffed Shrimp with Butter and White Wine

By Texaschef11

Ingredients

• 1 * 1 Tablespoon olive oil
• 3 * 3 Tablespoons red bell pepper, chopped
• 3 * 3 Tablespoons onion, chopped
• 3 * 3 Tablespoons celery, chopped
• 3 * 3 Tablespoons parsley, chopped
• 1 * 1 pound lump crabmeat
• 1 * 1 teaspoon paprika
• 1 * 1 teaspoon salt
• 1/4 * 1/4 teaspoon white pepper
• 1/2 * 1/2 cup panko bread crumbs
• * Nonstick cooking spray
• 2 * 2 pounds large shrimp, peeled & deveined, tails intact
• 1/2 * 1/2 cup butter
• 1 * 1 cup white wine
• 1 * 1 cup seafood stock
• 1 * 1 teaspoon cornstarch
• 2 * 2 cups spring mix
• 2 * 2 Tablespoons parsley, chopped

Preparation

Step 1

Heat the olive oil in a large skillet over medium heat, add the red pepper, onion, celery and parsley and saute for two minutes. Stir in the crabmeat, paprika, salt, pepper and breadcrumbs then remove from heat. Allow mixture to cool completely. Meanwhile split the shrimp right side up, carefully leaving a pocket and so the shrimp tails stand up. (Do not cut through the shrimp.) Spray a large baking dish with nonstick cooking spray, preheat oven to 350 degrees F. Stuff the pockets on the shrimp with the crab mixture and place in the baking dish tails standing up. Place dish in preheated oven and bake for 15-20 minutes or until shrimp is opaque and top is lightly browned. To make the butter wine sauce, place the butter, wine, and seafood stock in a medium saucepan and bring to a simmer. Whisk in the cornstarch, a pinch at a time so that it does not clump. Stir continuously until all is incorporated and allow to simmer until reduced by one third and slightly thickened. To serve, place shrimp on serving dish with a bed of spring mix. Drizzle with the sauce and garnish with chopped parsley.