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

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.

Serves 4.

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Cajun Country -- New Iberia, Louisiana