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Bacon Wrapped Crab Cake Stuffed Shrimp with a Creamy Pesto Sauce

Author: Jennifer Locklin

Ingredients

  • Stuffed Shrimp:
  • 1 tablespoon butter
  • 3 green onions finely chopped
  • 1 medium onion diced
  • 1/2 cup finely chopped green bell pepper
  • 2 cloves garlic minced
  • 1 T half and half
  • 1 tablespoon Dijon mustard
  • Dash cayenne pepper
  • ½ cup saltine cracker crumbs
  • 2 T Mayonnaise
  • 1 egg
  • 2 tablespoons fresh parsley leaves
  • 2 T fresh lemon juice
  • 1 pound crabmeat picked over
  • 24 jumbo shrimp peeled, deveined, tails on
  • 12 slices bacon
  • steamed white rice for serving

  • Basil Cream Sauce:
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 cup diced onions
  • 1/4 cup white wine
  • 2 cups half and half
  • 1 teaspoon chicken base
  • 3 T Prepared Pesto used: Bertolli
  • 1 teaspoon butter
  • 1 teaspoon all purpose flour

Instructions

  • Stuffed Shrimp:
  • Preheat oven to 350 degrees F.
  • Melt butter in a skillet over medium heat and cook onions, green pepper and garlic until peppers are limp.
  • Place in mixing bowl and add half and half, mustard and cayenne pepper to sauteed vegetables, mix well.
  • Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well.
  • Gently fold in crab meat.
  • Form into small patties sized to stuff into shrimp; set aside.
  • Split shrimp down the bottom center to tail, being careful not to cut through.
  • Stuff each shrimp with crab meat mixture.
  • Wrap shrimp in bacon and secure with a toothpick.
  • Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.
  • To serve, arrange 4 shrimp on each plate on a bed of rice, if desired.
  • Drizzle with Basil Cream Sauce.
  • Creamy Pesto Sauce:
  • Heat butter and olive oil in a skillet over medium heat, add onion and cook until lightly browned, about 5 minutes; add garlic and sauté lightly.
  • Add white wine and reduce by half.
  • Add half and half and chicken base and reduce by half again.
  • In a small bowl, combine 1 teaspoon butter and 1 teaspoon flour.
  • Mash with a fork or fingers until a paste forms (this will be your “roux”).
  • Add pesto and roux; bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.

Notes

Adapted from Paula Deen