Fish House Baked Stuffed Shrimp

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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 24  large shrimp, peeled and deviened

• Stuffing

• 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

• Topping

• 1  cup  chablis or 1  cup other dry white wine
• 4  teaspoons butter, melted
• 4  ounces  grated swiss cheese
• 4  ounces  grated cheddar cheese

Directions

1. Preheat oven to 450°F.
2. 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.
3. Place celery, onion, Parmesan, croutons and crab in a large bowl, add butter-wine mixture and mix well.
4. To assemble: Place 6 shrimp on the bottom of 4 greased flat bottomed baking dishes or 4 separate areas of a cookie sheet.
5. Divide stuffing into 4 portions, place on top of shrimp and pat down evenly over shrimp.
6. Top each serving with 1/4 cup white wine and 1 tsp melted butter.
7. Bake 5 minutes.
8. Remove pan from oven, combine the cheeses and sprinkle over each serving.
9. Bake 5 minutes or until cheese is melted.