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1
Leave shells on jumbo shrimp.
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2
Place them, feeler-claws down, on flat surface.
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3
Cut through upper shell, almost but not down to feeler claws.
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4
Open up top shells butterfly-style.
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5
Pull meat from shells, leaving meat attached at the bottom.
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6
Press meat back into shells.
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7
Arrange opened-up shrimp, shell side down, on a baking dish.
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8
Pour 1/4 cup sherry and 4 tablespoons melted butter over shrimp.
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9
Sprinkle the tops with garlic, lemon juice, bay leaves, thyme, salt and pepper.
-
10
Blend well.
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11
Set aside.
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12
Put the crawfish tails and their fat or the shrimp on a flat surface and chop as finely as possible.
-
13
There should be about 1/2 cup.
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14
Heat remaining 2 tablespoons butter in a small skillet and add onion, sweet pepper, celery and garlic and cook, stirring, about 2 minutes.
-
15
Add this to chopped crawfish.
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16
Add remaining 1 teaspoon sherry, Pernod, cream, salt, pepper and bread crumbs.
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17
Blend well.
-
18
Spoon an equal portion of the mixture onto each opened-up shrimp.
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19
Pat mixture to make it adhere to top of each shrimp.
-
20
Meanwhile, preheat oven to 450 degrees.
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21
Arrange shrimp stuffed side up on a baking dish and place in oven.
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22
Bake 12 minutes until piping hot.
