Crabmeat Stuffed Shrimp


The bacon used to wrap this shrimp makes them very versatile and either red or wine friendly. The soft fruit of this shiraz and its tannin strip the palate of the fat from the bacon. The spicy character is perfect with grilled foods and the smoky bacon.

10-20 raw shrimp butterflied (peel the shrimp to just above the tail and slice slightly down the back without letting the cut go all the way through)

1 tbs tarragon minced

1 tbs thyme minced

5-6 shallots minced

1& cups breadcrumbs

2 sticks butter

1 tbs garlic

2 8 ounce cans of crabmeat

1 package bacon

toothpicks

Melt butter in a pan and add shallots and garlic. Cook until translucent over medium heat, but do not brown. Add breadcrumbs and cook until slightly brown. Drain crabmeat and add mixing all the ingredients completely. Add herbs last and mix completely. Place mixture in a bowl and refrigerate until firm (it will be easier to work with). Add one teaspoon (approximately) to each shrimp in the fold made by cutting them, wrap entire shrimp in bacon in order to keep stuffing inside and close with a toothpick. Cook shrimp at 500 F for 10 plus minutes broiling at the end to brown.

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