Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce

Submitted by jackieblue

"A recipe the shared by Scottos for Valentine's Day. Looks amazing!"

 

• Ready In: 50mins
• Ingredients: 20
• Serves: 4-6

ingredients

• vegetable

• 3 tablespoons butter
• 1⁄4 cup celery, diced
• 1⁄4 cup green bell pepper, diced
• 1⁄4 cup red bell pepper, diced
• 1⁄4 cup scallion, diced

• seasoned mayonnaise

• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 4 dashes Tabasco sauce
• 2 teaspoons Old Bay Seasoning
• 1⁄4 cup chopped fresh parsley

• crabmeat and shrimp

• 1 lb jumbo lump crab meat
• 1⁄2 cup dry breadcrumbs
• 2 dozen shrimp, peeled and deveined with tails intact (16/20 or U/10)
• 1⁄4 cup white wine (for broiling) or 1/4 cup sherry wine (for broiling)

• champagne sauce

• 4 tablespoons minced shallots
• 2 cups champagne
• 1 cup heavy cream
• 1⁄4 cup butter

directions

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.
2. Sauté all vegetables in butter over medium to high heat until soft; set aside to cool.
3. In a large bowl, add mayonnaise, lemon juice, mustard, Worcestershire and Tabasco sauces, Old Bay Spice and parsley; mix thoroughly.
4. Mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs.
5. 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.
6. 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.
7. Drizzle with champagne sauce and serve.