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1
Preheat oven to 350 degrees F.
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2
Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp.
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3
Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.
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4
Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well.
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5
Gently fold in crabmeat.
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6
Form into small patties sized to stuff into shrimp; set aside.
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7
Split shrimp down the bottom center to tail, being careful not to cut through.
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8
Stuff each shrimp with crabmeat mixture.
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9
Wrap shrimp in bacon and secure with a toothpick.
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10
Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.
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11
To serve, arrange 6 shrimp on each plate on a bed of rice, if desired.
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12
Drizzle with Basil Cream Sauce.
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13
2 tablespoons butter
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14
1 tablespoon olive oil
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15
1 teaspoon minced garlic
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16
1/2 cup diced onions
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17
1/4 cup white wine
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18
1/2 quart heavy cream
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19
1 teaspoon chicken base
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20
3 tablespoons Pesto, recipe follows
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21
1 teaspoon Roux, recipe follows
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22
Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes.
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23
Add white wine and reduce by half.
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24
Add heavy cream and chicken base and reduce by half again.
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25
Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.
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26
2 cups fresh basil leaves
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27
1 cup walnut pieces
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28
1 cup grated Parmesan
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29
1 teaspoon minced garlic
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30
1 cup olive oil
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31
In a food processor, blend all ingredients until a coarse paste is formed.
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32
Place in an airtight container and refrigerate until ready to use.
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33
4 ounces (1 stick) butter
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34
1 cup all-purpose flour
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35
Melt butter in a large skillet over medium-low heat.
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36
Slowly add flour and stir until lightly browned.
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37
Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.
