This is an all-time favorite of mine that always gets rave reviews. I've included two ingredient lists. On for a larger quantity and the other for half the recipe.
STUFFED SHRIMP WITH PROSCIUTTO AND CRAB
3 Tb Olive Oil
1 Onion, finely diced
¼ C Chopped Parsley, divided
½ C Prosciutto, finely diced
1 C Cornbread crumbs
½ C Chicken Stock
1 Lb Lump Crabmeat
TT Salt Pepper
20 Shrimp, U12 size, peeled, tails on
8 Tb Melted butter
Preheat oven to 400º F.
Heat the oil in a skillet over medium heat. Sauté the onion, half the parsley and the prosciutto for 3 to 5 minutes until fragrant.
Combine cornbread crumbs and the chicken stock with the sautéed mixture in a large bowl.
Gently fold in crabmeat and remaining parsley. Season with salt and pepper.
Devein the shrimp. Butterfly the shrimp by deepening the deveining cut along the first half of the shrimps’ length (the fattest part) without cutting through.
Spread the fattest part of the shrimp flat and place the shrimp, cut side down, with the tail in the air so it resembles the tail of a scorpion. It is in this position that you will cook the shrimp.
Spoon 2 tablespoons of the stuffing onto the shrimp, placing the stuffing onto the base of the shrimp and packing it inside the curved part of the shrimp.
Perch the shrimps on a lightly buttered baking dish, maintaining the same position. Drizzle with some melted butter and bake 10 to 15 minutes.
1½ Tb Olive Oil
½ Onion, finely diced
⅛ C Chopped Parsley, divided
¼ C Prosciutto, finely diced
½ C Cornbread crumbs
¼ C Chicken Stock
½ Lb Lump Crabmeat
TT Salt & Pepper
10 Shrimp, U12 size, peeled, tails on
4 Tb Melted butter