Recipe ingredients
- 25 to 30 large shrimp
- 3/4 stick (6 tablespoons) butter or margarine
- 6 ribs celery, chopped
- 1 large onion, chopped
- 3 bay leaves
- 1 bunch green onions, chopped
- 1 bunch fresh parsley, chopped
- 1 pound crabmeat (lump or claw)
- Salt, black and red peppers, to taste
- About 3/4 of a medium-size French bread loaf
- 1 cup seasoned bread crumbs
Recipe method
- Peel raw shrimp, leaving tail section on shrimp.
- Devein and butterfly shrimp.
- Refrigerate until dressing is prepared.
- In medium skillet, saute celery, onions and bay leaves in butter or margarine until tender.
- Add green onions and parsley. Saute until tender. Remove bay leaves.
- Poke holes in French bread.
- Wet bread under cold water then squeeze out most of the water.
- Break bread into small pieces with hands and place in mixing bowl.
- Add celery, onions and parsley mixture to bread.
- Add crabmeat, salt and pepper.
- Take some of the dressing and by hand wrap around shrimp, leaving tail exposed.
- Roll or sprinkle seasoned bread crumbs over stuffing.
- Place on lightly greased cookie sheet.
- Bake at 350 degrees F for about 30 minutes.
Other sea recipes:
Baked stuffed shrimp recipe
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