This stuffing is just as delicious in mushrooms, or fish such as trout or sole. Serve 4 shrimp as an entree, or 1-2 as an appetizer.
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced shallots
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound lump crabmeat, picked over
1/8 cup minced ham or prosciutto
1/4 cup chicken broth
1/4 cup grated parmesan
1/4 cup white wine
24 Ritz crackers, crushed into coarse crumbs
16 jumbo shrimp (about 2 pounds), shelled
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges
In a large heavy skillet cook mushrooms, shallots, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add ham and crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth, wine, parmesan and cracker crumbs and remove skillet from heat. Mixture should be fairly moist.
Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Add a small amount of wine or broth to the pan. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
Garnish shrimp with parsley and serve with lemon wedges.