Jumbo prawns stuffed with crab and mushrooms
Serves: 4
Prep Time: 10 minutes
Total Time: 45 minutes
1 cup chopped crimini or button mushrooms
3 Tablespoons minced onion
2 Tablespoons minced celery
1 Tablespoon minced fresh garlic
1/4 cup minced Italian flat leaf parsley leaves
6 Tablespoons unsalted butter, divided
1/4 pound lump crab meat, picked over
1/3 cup gluten free reduced sodium chicken broth
1 cup gluten free fresh white bread crumbs, toasted
2 pounds jumbo shrimp, shells removed, tails left on
1/4 teaspoon paprika
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 375 degrees.
2. Cook Vegetables: In a large heavy skillet, cook mushrooms, onion, celery, garlic and 3 Tablespoons parsley in half of the butter over medium-high heat, stirring often, until liquids from vegetables evaporates and onions are soft, 4 minutes.
3. Add Crab: Add crab meat and reduce heat to medium. Cook 3 more minutes, stirring often.
4. Finish Stuffing: Remove pan from heat and stir in broth and bread crumbs.
5. Butterfly Shrimp: Cut shrimp lengthwise on the inside curve almost all the way through. Remove vein and split shrimp open.
6. Stuff & Bake: Using a spoon or a small scoop, place 1 tablespoon of the crab mixture on each shrimp, mounding as needed. Place shrimp in a large baking dish. Melt remaining butter in a small microwave safe dish. Drizzle butter over shrimp. Sprinkle with paprika. Bake 20 minutes, or until stuffing is golden and shrimp are pink.
7. Garnish & Serve: Sprinkle with remaining parsley. Serve and enjoy!
