The Lady And Son'S Crab-Stuffed Shrimp (Paula Deen)

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   FOR THE SHRIMP:

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   Preheat the oven to 350u00b0F.

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   Melt the butter in a large skillet over medium heat and saute the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.

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   Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.

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   Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.

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   WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.

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   Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.

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   To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

* Per serving · 4 servings · Values may vary.