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Baked Stuffed Shrimp Imperial

Imperial Mayonnaise
1 cup mayonnaise
1/2 teaspoon Tabasco sauce
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning

1 pound crab meat
1 cup Imperial Mayonnaise
1/4 cup bread crumbs
1/4 teaspoon salt
1/4 cup finely chopped red pepper
4 teaspoons finely chopped chives
16 jumbo shrimp, uncooked, shelled and deveined
2 tablespoons butter
1/4 cup white wine
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees.

Mix first 5 ingredients to make Imperial Mayonnaise.

Mix all the stuffing ingredients with the Imperial Mayonnaise until well blended.

Split the shrimp in half lengthwise so the shrimp rests flat. Spoon the stuffing on top of each shrimp. Sprinkle with lemon juice and white wine. Dot with butter.

Bake for 15 to 20 minutes, or until stuffing is lightly browned (after 1/2 hour, ours still hadn't browned so we served it anyway). Great with baked potatoes, salad or sourdough bread. Serves 4 to 6 generously.

Dodie Schaffer in "Three Rivers Renaissance Cookbook IV"

Thursday, June 01, 2000

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