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Baked Stuffed Shrimp
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
Peel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp. Refrigerate until
dressing is prepared.
In medium skillet, sauté celery, onions and bay leaves in butter or margarine until tender. Add green
onions and parsley. Sauté 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.
Makes 25 to 30 stuffed shrimp.
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