Baked Stuffed Shrimp Italiano
1 1/2 pounds large shrimp, unpeeled
1/2 pound coarse bread crumbs
1/4 pound salted crackers, crumbled
3 ounces crabmeat
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
4 tablespoons butter, melted
1/4 cup lemon juice
few drops of Tabasco
1 garlic clove, chopped
pinch of dried tarragon
salt and freshly ground black pepper to taste
lemon slices for garnish
Leave the shell on the shrimp. Remove all tentacles. Lay each shrimp flat on the
counter and devein. Slice and spread open butterfly-style.
In a large bowl, mix the bread crumbs, crackers, crabmeat, grated cheese,
parsley, melted butter, lemon juice, Tabasco, garlic and tarragon. Add salt and
pepper to taste.
Stuff each shrimp until it is well packed. Place the stuffed shrimp on a cookie
sheet, each one nestled into another, in a half-moon curve, so the stuffing will
stay secure. Sprinkle with paprika.
Drizzle olive oil lightly over the shrimp. Bake the shrimp in a preheated
400-degree oven on the middle rack for about 20 minutes, or until golden brown.
Serve with plenty of lemon slices.
Serves 4 - 6