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While Jumbo Shrimp are not exactly native here, the lobster and crab sure are. Think of it as a cultural exchange sort of thing.
- 3 lbs cleaned jumbo shrimp
- 1 1/2 c seasoned bread crumbs
- 3/4 c melted butter
- 3/4 cup crab or lobsta shredded and cooked
- salt and pepper
- 1 tsp paprika
- 1/2 - 3/4 c dry sherry
- melted butter and lemon wedges
Split shrimp from back leaving tail on, cutting through the back to make a pocket for the stuffing.
Combine bread crumbs and shredded seafood and stir it into the melted butter, add the seasonings and enough sherry to hold it together, stuff each shrimp.
Put them back upwards (to prevent curling ) in a shallow baking pan and bake at 450 for 4 minutes, or until its pink, do not over cook, squeeze lemons over it when done.
Don't limit yourself to shrimp, also try this with small, tender and fresh Nantucket Sound squid or some you jigged off the dock on a moonlit night. You might want to do this with garlic butter, but that can hide the delicate flavor of the lobster and crab in the stuffing.
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