RECIPE FROM "SANDY'S
(From Nick Sundberg, Executive Chef)
These tasty shrimps are great as an entree or appetizer.
20 Shrimp, large, peeled (tail left on), de-veined and butterflied
4 Tablespoon Olive oil
1 stalk Celery, minced
1/4 cup Onion, minced
2 tablespoons Parsley, chopped
1/2 pound Crabmeat
1 1/2 cups Fresh breadcrumbs
Salt and pepper to taste
Pre-heat the oven to 350.
Heat the oil in a skillet. Add the celery and onions. Cook until just soft. Remove from heat.
Stir in the parsley, crabmeat, breadcrumbs and seasoning.
Place a small amount of stuffing in each shrimp. Place on a lightly oiled baking sheet.
Cook for 25-30 minutes or until the stuffing begins to brown.