Crab-Topped Shrimp

Ingredients

  • 12 lg
    shrimp, fresh or frozen
  • 2 Tbsp
    green onion, sliced
  • 1 Tbsp
    butter
  • 1 tsp
    lemon juice
  • 1 dash
    hot pepper sauce
  • 5.5 oz
    canned crab meat, drained, flaked, cartilage removed
  • 2 Tbsp
    fine dried bread crumbs
  • lemon wedges
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How To Make

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

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