CRAB FILLED SHRIMP WITH CITRUS CREAM SAUCE

Ingredients

• ​1 tbsp salted butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1 clove garlic, finely chopped
• 1/3 cup panko (Japanese-style bread crumbs)
• 2 tbsp chopped fresh parsley
• 1 tbsp mayonnaise
• 1 tbsp dry white wine or fresh lemon juice
• 1 large egg yolk
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 3/4 cup crabmeat, drained, rinsed and flaked
• 18 frozen peeled and deveined raw jumbo shrimp, thawed and rinsed
• Citrus Cream Sauce*

Directions

1. Preheat oven to 425°F.
2. To prepare filling, melt butter in a small frypan over medium-low heat. Add onion and red pepper; sauté for 5 minutes.
3. Add garlic and sauté until softened. Remove from heat and transfer onion mixture to a heatproof bowl; cool completely.
4. Add panko, parsley, mayonnaise, wine, egg yolk, mustard, Worcestershire sauce, salt and pepper to onion mixture; stir to combine. Fold in crabmeat; set aside.
5. Pat shrimp dry with paper towels. Using a sharp knife, cut down back of each shrimp, without cutting all the way through.
6. Place shrimp, cut side down, standing up in a greased baking dish. Nestle about 1 tbsp filling into curve of each shrimp. Shrimp tails should rest on top of filling mounds.
7. Bake for 15 minutes or until shrimp are pink and opaque and filling is golden brown and heated through.
8. Serve immediately with Citrus Cream Sauce.

Ingredients

• ​1 tbsp salted butter
• 1 tbsp finely chopped shallot
• 1/4 cup dry white wine
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp fresh lime juice
• 2 tbsp white wine vinegar
• 1 cup whipping cream
• 1 tbsp each grated orange peel, lemon peel and lime peel
• 1/4 tsp salt

Yield: Makes about 1 cup.

Directions

1. Melt butter in a small non-reactive saucepan over medium-low heat. Add shallot and sauté until softened. Add wine, orange juice, lemon juice, lime juice and vinegar; stir to combine. Bring to a boil.
2. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced to 1/4 cup, about 12 - 15 minutes.
3. Stir in cream. Bring to a boil.
4. Reduce heat and simmer, uncovered, stirring occasionally, until sauce is reduced and slightly thickened, about 5 - 7 minutes.
5. Stir in orange peel, lemon peel, lime peel and salt. Serve warm.