Crab stuffed shrimp or scallops

4 servings

Ingredients

Quantity Ingredient
24 eaches Extra large shrimp per serving
1 cup Salad shrimp
2 cups Fresh bread crumbs
2 eaches Beaten egg whites
4 tablespoons Lemon juice
4 eaches Chopped shallots
⅛ cup Chopped parsley
Salt and pepper to taste
½ cup Butter or margarine, melted
Fresh lemon wedges

Directions

Peel and devain shrimp leaving on tail. From the underside slice down the shrimp slightly at the tail end and almost all the way through at the thick end. Put aside. Mix salad shrimp, chopped shallots, parsley, lemon juice and egg whites. Add bread crumbs until its right. Make into 24 balls all the same size and put one on each shrimp at the large end. Place shrimp in broiling pan with any extra stuffing put under the shrimp. Drizzle melted butter over all. Place under the broiler and check often. Time mostly depends on the size of the shrimp and to overcook them would ruin the dish. Note: Fresh Sea Scallops can also be used. But instead of stuffing them place the stuffing balls under and around them in the pan. Serve with fresh lemon wedges. Serves: 4

Submitted By PAT STOCKETT On 07-05-95

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