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1
Preheat oven to 400 degrees F.
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2
To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter.
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3
When butter melts, add celery, onion and red bell pepper.
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4
Saute vegetables 5 minutes.
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5
Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper.
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6
Fold a few handfuls of diced toasted bread into the stuffing to combine.
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7
The stuffing will take 1 1/2 to 2 slices.
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8
Add parsley to the stuffing and remove from heat.
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9
Brush a baking dish with melted butter.
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10
Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps.
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11
Place the butterflied shrimp in your hand, the butterflied side down.
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12
Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp.
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13
Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright.
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14
Place the baking dish in the preheated oven.
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15
Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
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16
Season chicken breasts with poultry seasoning or ground thyme, salt and pepper.
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17
In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate.
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18
Add brandy to the pan and cook alcohol off 1 minute.
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19
Add butter and orange zest to the brandy.
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20
Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp.
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21
Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges
