6 jumbo shrimp, peeled and deveined
Stuffing:
1/2 pound or 1 can crab claw meat
1 rib celery,diced
1/4 cup onion, chopped fine
1 Tbsp. Parmesan cheese
1 cup croutons
1/2 stick butter
1/4 cup Chablis
1/4 cup cooking sherry
1/4 Tbsp. cracked black pepper
1/4 Tbsp. thyme
1/4 Tbsp. paprika
2 tsp. chopped garlic in oil
1/2 fresh shallot, chopped
Topping:
1/2 cup Chablis
2 tsp. butter, melted
2 Oz. grated chedder cheese
2 Oz. grated Swiss or Parmesan cheese
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To make the stuffing:
Pick over crab meat and discard any shell bits. Place celery, onion, Parmesan cheese and croutons in mixing bowl. Put butter, wine, sherry, spices, garlic and shallots in a saucepan and bring to boil. Let cool. Pour over other ingrdients in mixing bowl, add crab meat and mix well.
To prepare:
Preheat oven to 450 degrees F. Layer 6 shrimp on sizzler platter of flat-bottomed baking dish, sprayed with vegetable spray. Divide stuffing into 6 portions. Place on top of shrimp and flatten out over shrimp using your hand. Sprinkle 1/4 cup of the white wine and 1 teaspoon of melted butter over top of each serving. Bake at 450 degrees for 5 minutes.
Remove from oven. Combine the cheeses. Spinkle over each serving, return to oven and bake until cheese is melted (about 5 minutes).
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