50+ Friends Club Cookbook -- Fish and Seafoods -- Deviled Sea Shrimp

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Deviled Sea Shrimp

From the Kitchen of: Pepper
Source: The Great Canadian Cookbook

2	doz	Raw large shrimp, unpeeled
4	tbsps	Butter or Margarine
1	sm	Red pepper, seeded, and finely chopped
2		Green onions, finely chopped
1/2	tsp	Dry mustard
2	tsp	Dry sherry
1	tsp	Worcestershire sauce
4	oz	Cooked crab meat
6	tbsp	Fresh breadcrumbs
1	tbsp	Chopped parsley
2	tbsp	Mayonnaise
		Salt and pepper
1	sm	Egg, beaten
		Grated Parmesan cheese, and paprika

Remove all of the shrimp shell except for the tail ends and devein. Cut shrimp down the length of the curved side and press each one open.
Melt half the butter or Margarine in a small pan and cook the pepper to soften, about 3 mins. Add the green onions and cook further 2 mins.
Combine the peppers with the mustard, sherry, Worcestershire sauce, crab meat, breadcrumbs, parsley and mayonnaise. Add seasoning and enough egg to bind together.
Spoon the stuffing onto the shrimp and sprinkle with the Parmesan and paprika. Melt the remaining butter or margarine and drizzle over the shrimp. Bake in pre-heated 350 degree oven for about 10 mins and serve immediately.
Serves 2-4