Crab Stuffed Shrimp With White Wine Sauce Recipes

CRAB STUFFED SHRIMP WITH WHITE WINE SAUCE

Steps:

• MMMMM-------------------------WINE SAUCE------------------------------ 1 qt Heavy cream 1/4 c White wine 1 ts White pepper 1 ts Salt 1 ts Garlic powder Combine first 7 ingredients and reduce liquid by 1/2. Add heavy cream and reduce by 1/2 again. Stir in bread crumbs, remove from heat. Cool. Heat saucepan over medium heat. Deglaze pan with wine. Add heavy cream and seasonings. Reduce by 1/2 and remove from heat. Cool. Butterfly shrimp and stuff each shrimp with 1 tablespoon of crab stuffing. Heat 2 oz. oil in skillet, cook shrimp till done. Remove from heat. Place over bed of rice, top with wine sauce; garnish to serve. *Baking stuffed shrimp in 350 degrees oven 8 - 10 minutes on non stick or greased pan is recommended.

CRAB-STUFFED SHRIMP

Steps:

• Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
• In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
• In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
• In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE

Steps:

• Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
• Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
• Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
• Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
• Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

CRAB STUFFED SHRIMP WITH BUTTER AND WHITE WINE RECIPE

Steps:

• Heat the olive oil in a large skillet over medium heat, add the red pepper, onion, celery and parsley and saute for two minutes. Stir in the crabmeat, paprika, salt, pepper and breadcrumbs then remove from heat. Allow mixture to cool completely. Meanwhile split the shrimp right side up, carefully leaving a pocket and so the shrimp tails stand up. (Do not cut through the shrimp.) Spray a large baking dish with nonstick cooking spray, preheat oven to 350 degrees F. Stuff the pockets on the shrimp with the crab mixture and place in the baking dish tails standing up. Place dish in preheated oven and bake for 15-20 minutes or until shrimp is opaque and top is lightly browned. To make the butter wine sauce, place the butter, wine, and seafood stock in a medium saucepan and bring to a simmer. Whisk in the cornstarch, a pinch at a time so that it does not clump. Stir continuously until all is incorporated and allow to simmer until reduced by one third and slightly thickened. To serve, place shrimp on serving dish with a bed of spring mix. Drizzle with the sauce and garnish with chopped parsley.