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| Red Lobster Stuffed Shrimp and Stuffed Mushrooms |
| 1/2 cup water 3 tbls butter 1 tbls minced celery 1 tbls minced onion 1 tbls finely chopped red chili pepper 1 tbls finely chopped green chili pepper 1/4 tsp dried parsley 1/2 tsp salt Dash pepper 1/2 tbls sugar 3/4 cup cornbread crumbs (Pepperidge Farm cornbread stuffing mix is good) 1 cup lump crab meat (fresh, frozen or one 6-ounce can) 1 egg beaten 20 large shrimp 1/4 to 1/2 pound Cheddar cheese, thinly sliced Paprika |
| Preheat the oven to 375 degrees F. Boil the water and 2 tbls butter in a medium saucepan. Add the celery, onion, peppers, parsley, salt, pepper, and sugar. Reduce the heat to low and let it simmer for 5 minutes. Add the bread crumbs and remove from the heat. Mix the crab meat with the beaten egg. Add to the breadcrumb mixture, cover, and let it sit for 5 minutes. In the meantime, prepare each shrimp by cutting along the back to remove the vein and removing all of the shell except the last joint and the tip of the tail. Cut deep into the shrimp where the vein was, but not all of the way through, and spread the meat open (butterfly slice) so that each shrimp will sit in a roasting pan, cut side up, with its tail sticking up. Repeat for all of the shrimp and arrange in a baking dish. Scoop about 1 tbls of stuffing onto the top of the spreadout portion of each shrimp. Melt the remaining tbls of butter and brush it over the surface of each stuffed shrimp. Scoot all the shrimp close together after you do this. Spread thin slices of cheddar cheese everly over the entire surface of all the shrimp. Sprinkle on a dash of paprika. Bake the shrimp for 15 to 20 minutes or until the shrimp are completely cooked. Broil for an additional 1 to 2 minutes to brown the cheese just slightly. STUFFED MUSHROOMS Follow the above directions for the stuffing, but substitute 1 cup cooked lobster meat for the crab meat. If you broil the tail from a live lobster for another recipe, you can use the meat from the legs and claws for this recipe. Simply cook the remaining lobster in the shell for 15 to 20 minutes in rapidly boiling salted water. Use a nut cracker to remove the meat. You may also use canned lobster meat for this recipe, although fresh lobster meat tastes much better. Instead of shrimp, use 20 to 24 (about 1 lb) mushrooms with stems removed. Fill the mushroom caps with 2 to 3 tsps of stuffing, brush with melted butter, and top with slices of Monterey Jack cheese rather than Cheddar. Season lightly with paprika, then bake the mushrooms in a roasting pan or baking dish in a preheated oven set on 375 degrees for about 12 minutes, or until the cheese is melted. Broil for 1 to 2 minutes to slightly brown the cheese. |
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