Jumbo Shrimp Stuffed with Cheddar Crab Stuffing

 Prepping The Shrimp
 Here is a video to show you how to butterfly shrimp:



Peel and butterfly(deveining in the process) 1 -1 1/2 pounds of large or jumbo raw shrimp, leave the tails on for effect. Soak shrimp for 30 minutes in ice cold water to which you've added 1 ounce of vinegar. Then rinse well and pat dry with a paper towel. This process takes the iodine or fishy taste away.

 Cheddar Crap Stuffing
1/2 Cup minced onion sauteed in butter
1 teasp. minced garlic
1 lb of your choice of crabmeat
1 cup plain bread crumbs
 3/4 cup cheddar cheese
2 tablespoons of melted butter

Stir the crab stuffing ingredients together. 
Preheat oven to 500 degrees for 10 minutes. Drop oven temperature to 475 degrees.

Take a heaping teaspoon of mixture and form it into a ball and stuff each shrimp.  When you place them in a jelly roll pan fan the tail out. *When I worked at a seafood restaurant (Captain Skinner's Inn - Wilson Borough, PA) in the mid to late seventies we used oven safe stoneware for individual servings of six shrimp.   Drizzle them with a stick of melted butter and a sprinkle of paprika.  Bake shrimp for 8-10 minutes until tails begin to curl. Most people overcook shrimp. These will be perfect.


*I have been told that they taste like the former Youell's Oyster House on Cattel Street in Easton, PA!