Name: Bacon-Wrapped Crab-Stuffed Shrimp
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Cuisine: New England
Ingredients: 1 1/2 lb large/jumbo shrimp (16-20 per pound); 1 lb thin sliced bacon (halved); 8 oz lump white crabmeat; 1 cup crushed Ritz crackers ((~26 crackers)); 2 green onions (finely chopped); 1/4 cup mayonnaise; 1 large egg (lightly beaten); 1/2 tsp Worcestershire sauce; 2 tsp Dijon mustard; 1/4 tsp garlic powder; 1/4 tsp Old Bay seafood seasoning; 1/2 tsp kosher salt; 2 Tbsp unsalted butter; 2 Tbsp minced shallot ((~1 small shallot)); 1 clove garlic (minced); 1 Tbsp all-purpose flour; 1/4 cup dry white wine; 1 cup half-and-half; 1 Tbsp fresh lemon juice; 2 Tbsp fresh basil leaves (finely chopped); 1 pinch kosher salt; 1 pinch fresh cracked pepper

New England

Paring Knife

Whisk

Wooden spoon

Peel the shrimp leaving the shell on the last section of tail.

Use a sharp paring knife to slice open the shrimp along the back (side opposite of where the legs were). If visible, remove the vein and discard.

Use the paring knife to slice the shrimp further into the same cut (i.e. from the back towards the &quot;belly&quot; (where the legs were) to fold open without going all the way through. Spread cut side open, and lay on large rimmed bake sheet (&quot;belly&quot; will now be up). Repeat with remaining shrimp.

Combine all ingredients listed for the crab stuffing, and use a fork to combine well.

Spoon a scant Tablespoon of crab stuffing and place/mound onto each shrimp.

Wrap each with bacon and arrange in a large, rimmed baking pan. (*see Notes)

Put the shrimp in the 425°F oven and roast until the bacon renders and lightly browns, 15-20 minutes. Switch the oven to broil.

Broil the shrimp 2-3 minutes or until bacon is browned.

While shrimp are cooking, make the sauce: Heat butter in a small skillet over medium heat. Add the shallot and garlic, and cook, stirring frequently, until shallot is softened, 2-3 minutes.

Add the flour, whisk, and cook 1 minute. Whisk in the wine and half-and-half, and simmer until thickened to coat a wooden spoon (roughly reduced by half).

Add the lemon juice, basil, salt, and pepper. Taste for seasoning. Keep the sauce warm over very low heat until shrimp are done. Served stuffed shrimp with the sauce.

Bacon-Wrapped Crab-Stuffed Shrimp

Utensils needed:

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