Baked Stuffed Shrimp

 

  • 24 shrimp (16-20 count) with tail unpeeled and butterflied

  • 8 oz. lump crabmeat

  • 1/8 lb butter

  • 1-1/2 lb. mild Cheddar cheese, grated

  • 8 oz. mushroom soup

  • 4 oz. cream

  • Bread crumbs, very fine

  • Garlic powder

  • Salt and white pepper

  • Paprika

Lightly saute crabmeat in butter; add cheese, soup, cream and bread crumbs. Season. Increase bread crumbs if necessary to mold stuffing into shrimp. Sprinkle with paprika. Bake at 350F about 10 minutes.

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