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Written by Chef Phil

Monday, 11 July 2005

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Tags:
recipes and cookingseafood

Chef Phil's
Weekly Recipe

Updated Weekly

Sausage and Vegetable Frittata Recipe

Tomato Pie Recipe
Grilled Pork Brochettes with Confetti Rice Pilaf Recipe
Crab Stuffed Shrimp Wrapped in Bacon Recipe
Pan Seared Soft Shell Crab Hoagie Recipe
Seafood Stuffed Flounder with Tomato Dill Cream Recipe
Garlic & Ancho Rubbed Porterhouse Steaks Recipe
Chicken Cordon Bleu with Mornay Sauce Recipe
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe
Chef Phil's Brief Introduction to Cooking

Crab Stuffed Shrimp Wrapped in Bacon

Recipes will be updated weekly on Monday's.
(This will give you enough time to get the ingredients and practice for next weekend's date.) 

Weekly Recipe for July 11-17, 2005

Crab Stuffed Shrimp Wrapped in Bacon
Prep Time: 20 minutes
Cook Time: 20-25 minutes.

Crab stuffed shrimp wrapped in bacon

10 ea. 16/20 shrimp (peeled and deveined)
16 oz. lump crab meat (checked for shells)
2/3 cup mayonnaise 
1 tsp. dry mustard
2 jiggers of Worcestershire sauce
1 Tbl. dry sherry
10 thin julienne slices of fresh jalapeno
10 strips of bacon ( par cooked)
to taste salt and white ground pepper

bacon: par cook in a 350°oven, place bacon on a baking pan covered with foil for easy clean up and cook in oven for 10 to 15 minutes or until bacon is approximately half cooked.

Method:
Gently mix crabmeat, mayonnaise, mustard, Worcestershire and sherry.
Butterfly shrimp by laying shrimp on their side and pulling a sharp paring knife through the center of the shrimp from tail to head with out cutting completely through.
Take approximately 2 oz. of crab stuffing and place stuffing next to the shell side of the shrimp put one sliver of jalapeno on stuffing and wrap tightly with par cooked bacon and fold tail over, put prepared shrimp on a lightly greased baking pan, repeat with remainder and separate shrimp in pan by 1 inch.
Bake in a 350° oven for 20 to 25 minutes or until just done. (please, please, please, don’t overcook)

That and a bottle of 1998 Bouvet-ladubay saphir brut, and you should be able to say good night Irene, Sharon or whatever… and good morning too.

So remember what a true bon vivant would say… wine, women, and cigars, baby!!!

Clubs 300x250

Makes 1 large serving.

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© 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
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