shrimp, fresh or frozen
green onion, sliced
hot pepper sauce
canned crab meat, drained, flaked, cartilage removed
fine dried bread crumbs
1Thaw large shrimp, if fozen.
2To shell fresh or thawed shrimp, open each shell lengthwise down the body.
3Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
4Gently pull on the tail portion of the shell to remove the entire shell.
5Butterfly shrimp by cutting down the back almost but not all the way through; remove vein.
6Repeat with remaining shrimp and set aside.
7In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or until the green onion is tender.
8Stir in lemon juice and bottled hot pepper sauce.
9Toss with the flaked crab meat and fine dry bread crumbs.
10Spread shrimp open and place, cut side up, in two 10-ounce oval casseroles.
11Cover with vented clear plastic wrap.
12Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once.
13Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles.
14Spoon crab mixture over shrimp.
15Micro-cook, covered, on 100% power about 2 1/2 minutes or until shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once.
16Serve with lemon wedges.