Crab Stuffed Shrimp / Garlic Butter Rice

1/2 cup chopped yellow onion
1/4 cup finely chopped celery

Saulte until tender then add:

1/4 cup sherry
1/2 t. Louisana Hot Sauce
1/2 t. garlic
2 dashes black pepper
1 t. worchestershire sauce
1 t. lemon juice
1 t. celery salt
pinch thyme
1 lb crabmeat


Do not let this stick to pan, will ruinthe flavor!! 

Mix in:
1 1/2 cups fresh breadcrumbs
1/4 cup mayo

Scoop onto a split and deveined large shrimp, sprinkle with butter.

Place in pan and add 1/2 cup water to bottom.  Bake 20-25 minutes at 350. 

**Optional sprinkle with Parmaesean Cheese.

Serve on:

Garlic Butter Rice

• 1/2 cup margarine (or soft margarine) or butter (or soft margarine)
• 1/2 cup white rice (or jasmine)
• 3 teaspoons chicken bouillon cubes (depending on size) or chicken bouillon granules (or kind of powdery)
• 1 1/2 cups water or chicken broth
• 2-3 tablespoons chopped garlic (or minced)
• Lemon wedges

 Melt the butter or margarine in a 10" skillet over med-high heat, add the rice and stir. Add the bouillon cube(s) and stir until softened or dissolved. I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.Watch closely so that the rice does not start to brown. You might need to lower the heat if the rice starts to brown or appears to be cooking too fast. Add the water and stir.  Cover with a lid and bring it to a boil. Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.

This comes out better if it is "slow cooked". Add the garlic and stir. Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed. There may still be some melted butter at the bottom of the skillet, but that is okay. Stir well and turn the burner off. Let the skillet sit on the burner until you are ready to serve.

Squeeze lemon wedge over the shrimp and rice .....yumm-o!!