A good friend was at the beach recently and was posting pictures of beautiful food. I saw the stuffed shrimp and was envious, so I decided to make my own. I made my trip to Crosby’s Crabs and got my seafood and then went about working on the recipe. Now, followers of this blog know I have done stuffed fish before and if I said it a thousand times, don’t repeat yourself. I used Panko bread crumbs for more body with a lot of herbs. The wine and the fresh lemon juice liven it up, and the rice flour and corn meal bring texture to the shrimp. I used some blue sweet potatoes for something different as a side; I’ll post that recipe in a few days. I hope you like it.

8 10-15 per pound shrimp
8 ounces crab meat
8 ounces unsalted butter
4 ounces white wine
1/2 cup Panko breadcrumbs
2 tablespoons Italian herbs
1 teaspoon lemon juice
3 teaspoons Old Bayy seasoning (divided)
1 teaspoon garlic powder
1 teaspoon black pepper (divided)
1/2 teaspoon onion powder

In a sauce pan on medium melt 6 tablespoons of butter.

Add crab meat and stir for 3 minutes.

Add wine and bread crumbs and cook for two minutes.

Add herbs, garlic powder, onion powder, 1 teaspoon of Old Bay, and black pepper and stir; cover and remove from heat.

Preheat oven to 350.

In a bowl mix corn meal, rice flour, and 1 teaspoon Old Bay.

Peel and devein shrimp and butterfly.

Dredge shrimp in flour mixture and cover completely.

In an oven-safe skillet on medium, add butter and wait until it slightly bubbles.

Add shrimp, cut side down, for 30 seconds and turn over; cook for 30 seconds.

Add a tablespoon of crab mixture on each shrimp.

Place pan in oven for 8 minutes until tops starts to brown.

Serve.