Shrimp Stuffed with Crabmeat in Champagne Sauce

By LDenvir

Ingredients

• Vegetables
• 3 tablespoons butter
• 1/4 diced cup celery
• 1/4 diced cup green bell pepper
• 1/4 diced cup red bell pepper
• 1/4 diced scallions
• Seasoned mayonnaise
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 4 dashes Tabasco pepper sauce
• 2 teaspoons Old Bay Spice
• 1/4 cup freshly chopped parsley
• Crabmeat and shrimp
• 1 pound jumbo lump crab meat
• 1/2 cup dry bread crumbs
• 2 dozen shrimp (16/20 or U/10), peeled and deveined with tails intact
• Champagne sauce
• 4 tablespoons minced shallots
• 2 cups champagne
• 1 cup heavy cream
• 1/4 cup butter

Details

Servings 4

Preparation

Step 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.

Sauté all vegetables in butter over medium to high heat until soft; set aside to cool. In a large bowl, add mayonnaise, lemon juice, mustard, Worcestershire and Tabasco sauces, Old Bay Spice and parsley; mix thoroughly. Mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs. 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. Turn broiler on high and place stuffed shrimp in baking dish with ¼ 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.