Crab-Topped Shrimp

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw large shrimp, if frozen.
  • To shell fresh or thawed shrimp, open each shell lengthwise down the body.
  • Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
  • Gently pull on the tail portion of the shell to remove the entire shell.
  • Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
  • In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender.
  • Stir in lemon juice and bottled hot pepper sauce.
  • Toss with flaked crab meat and bread crumbs.
  • Spread shrimp open.
  • Place cut side up, in a 10-inch oval casserole.
  • Cover with vented clear plastic wrap.
  • Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
  • Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
  • Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
  • Serve with lemon wedges.
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