Stuffed Jumbo Shrimp
|Jumbo shrimp||1 1⁄2 Pound, peeled and deveined with tails left on (16 In Number, Thawed If Frozen)|
|Fresh lemon juice||6 Tablespoon|
|Crab meat||8 Ounce, picked through and flaked to make1 cup (Fresh / Frozen / Canned)|
|Plain dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Unsalted butter||3 Tablespoon, melted|
|Garlic||1 Clove (5 gm), minced|
|Ground red cayenne pepper||1⁄8 Teaspoon|
1. Preheat the oven to 400°F and grease a large baking sheet. Butterfly the shrimp by cutting along the outer curved edge almost all the way through. Open each shrimp up like a book and remove any dark outer veins. In a medium-size bowl, toss the shrimp with 4 tablespoons of the lemon juice. Let stand for 15 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large bowl, mix the crab meat with the remaining ingredients, including the 2 tablespoons of lemon juice. Place the shrimp on the baking sheet with the cut-sides-down and tails sticking up. Mound a heaping tablespoon of the crab mixture on top of each shrimp.
3. Bake, basting with the pan juices, for 15 minutes or just until the shrimp turn opaque. Serve with Shrimper's Sauce and Spanish Rice.