FISH HOUSE BAKED STUFFED SHRIMP

Fish House Baked Stuffed Shrimp image

A very special dish for special ocassions, special people or special moments. Substitute non-alcoholic wine if you wish but don't forget to light the candles!

Provided by Lorac

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

24 large shrimp, peeled and deviened
1/4 lb butter
1/2 cup chablis or 1/2 cup other dry white wine
1/8 cup sherry wine
1/2 tablespoon cracked black pepper
1/2 tablespoon thyme
1/2 tablespoon paprika
3 teaspoons chopped garlic
3 tablespoons chopped green onions
2 stalks celery, diced
1/4 large onion, chopped fine
2 tablespoons grated parmesan cheese
2 cups croutons
1 lb claw crabmeat
1 cup chablis or 1 cup other dry white wine
4 teaspoons butter, melted
4 ounces grated swiss cheese
4 ounces grated cheddar cheese

Steps:

Preheat oven to 450°F.
Stuffing: Place butter, wine, sherry, spices, and garlic in a saucepan, bring to a boil, remove from heat, stir in green onion and let cool.
Place celery, onion, Parmesan, croutons and crab in a large bowl, add butter-wine mixture and mix well.
To assemble: Place 6 shrimp on the bottom of 4 greased flat bottomed baking dishes or 4 separate areas of a cookie sheet.
Divide stuffing into 4 portions, place on top of shrimp and pat down evenly over shrimp.
Top each serving with 1/4 cup white wine and 1 tsp melted butter.
Bake 5 minutes.
Remove pan from oven, combine the cheeses and sprinkle over each serving.
Bake 5 minutes or until cheese is melted.

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