Here’s a trick: Double this stuffing and use the excess for stuffing button mushrooms. Then bake them alongside the shrimp. Two easy appetizers at once!
—SHIRLEY LEASOCK ROCKWOOD, PA
PREP: 25 MIN. • BAKE: 10 MIN. • MAKES: 20 APPETIZERS
20 uncooked large shrimp (about 1 pound)
1 egg, beaten
1/2 cup soft bread crumbs
1 tablespoon mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1/8 teaspoon dried oregano
Dash cayenne pepper
1 can (6 ounces) lump crabmeat, drained
2 tablespoons grated Parmesan cheese
1 teaspoon paprika
1. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied side down in an ungreased 15x10x1-in. baking pan.
2. In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with Parmesan and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm.