Sunday, February 22, 2009

Baked Stuffed Shrimp Imperial

If you love crab, and you love shrimp/prawns, then I high recommend this recipe. I used prawns (about 15 ct per lb) and hand picked local Dungeness crab meat I got from Fitts, doubled almost everything that went into the Imperial Mayo (except the mayo) to give it a bit more kick, then added a tablespoon or two more bread crumbs to the stuffing to accommodate.

And I was so thrilled with how it turned out I did not take a picture. Dammit! Too busy eating it as we dined with Scot's bro and sis for a little early birthday celebration for him.

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