Baked Stuffed Shrimp Recipe III

Baked Stuffed Shrimp Recipe III

Ingredients:

1 c of bread crumbs (seasoned)
3/4 size bread loaf (French bread)
Black pepper
1 lb of crab meat
1 bunch of parsley (fresh); minced
1 bunch of scallions; diced
1 pc of onion (large); minced
3 pcs of Laurel leaves
6 Tbsps of butter
30 pcs of shrimps
6 pcs of celery ribs; diced
Salt

Instructions:

Clean and remove shells from shrimp, leave the tail on. De-vein then slice in the middle to resemble a butterfly. Place inside the fridge.

Saute onions, Laurel leaves, and celery until onions are soft. Add the scallions then parsley. When cooked, take away the Laurel leaves.

Dot holes in your bread, soak in water then press out almost all water. With your hands break it apart into smaller pieces then throw in a bowl. Mix in the celery mixture then the crab meat. Season with pepper and salt.

Scoop, using your hand, a few amounts of this dressing then wrap shrimps with it. Dust shrimps with crumbs then layer in a baking pan. Pop in the oven for half an hour (350 degrees F).

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