Crabmeat-Stuffed Shrimp

• 4 tablespoons butter
• 1 stalk celery, chopped
• 2 shallots, minced
• 1 garlic clove, minced
• 1/2 teaspoon parsley
• 1/4 teaspoon pepper
• 1/4 cup white wine or 1/4 cup chicken broth
• 2 (6 ounce) cans crabmeat, drained and squeezed dry
• 1/2 teaspoon lemon zest
• 2 eggs
• 1/2 cup breadcrumbs
• 1 lb jumbo shrimp, peeled
• 3/4 teaspoon Old Bay Seasoning
• 1/8 teaspoon paprika

1. Preheat oven to 400u0b0F.
2. In nonstick skillet, melt 2 tbsp butter over medium heat.
3. Add celery, shallots, garlic, parsley, and pepper.
4. Cook, stirring occasionally, until just tender, 3-4 minutes.
5. Add wine (or broth), cook until liquid is absorbed, about 1 minute.
6. Remove from heat.
7. Stir in crabmeat, and zest.
8. Stir in eggs and bread crumbs.
9. On inside curve of each shrimp, cut along entire shrimp lengthwise, cutting almost, but not completely through, to the other side.
10. Melt remaining butter, stir in Old Bay seasoning.
11. Brush backs of shrimp with some of the better mixture.
12. Place shrimp butter-side down on ungreased cookie sheet.
13. For each shrimp, form 2 tbsp stuffing mixture into ball; press onto cut side of each shrimp.
14. Brush with remaining butter mixture.
15. Sprinkle with paprika.
16. Bake until shrimp are opaque and stuffing is cooked through and lightly browned, about 12 minutes.

butter, celery, shallots, garlic, parsley, pepper, white wine, crabmeat, lemon zest, eggs, breadcrumbs, jumbo shrimp, bay seasoning, paprika

Taken from www.food.com/recipe/crabmeat-stuffed-shrimp-58892 (may not work)