24 Jumbo Shrimp, shelled & de-veined
1 stack Ritz Crackers, crushed
½ c. Fresh Parsley, chopped
¼ c. Freshly Grated Parmesan Cheese
3 T. Lemon Juice
3 T. Worcestershire Sauce
1 (6 oz.) can Snow Crab, drained – optional
4 sticks Butter, separated
Very Dry Sherry
Lemon Slices & Parsley for garnish
Lemon Wedges
Preheat oven to 400°.
Combine crackers, parsley, cheese, lemon juice, worcestershire & crabmeat.
Line the bottom of a gratin dish with a little sherry.
Butterfly each shrimp & stuff with cracker mixture.
Place shrimp in the dish, tail end up.
Dot each shrimp with a little butter.
Bake for 10 minutes.
Meanwhile melt & clarify remaining butter.
Remove shrimp from oven and garnish with lemon slices & parsley.
Serve with lemon wedges & drawn butter on the side.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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