Baked Stuffed Shrimp

• 1 lb. extra jumbo or lobster shrimp
• 1/4 c. milk
• 1 egg
• 1/2 c. bread crumbs
• 1/2 tsp. paprika
• 1 lb. lump crabmeat
• 1 tsp. Worcestershire
• salt and pepper to taste
• 1 tsp. Tabasco sauce
• 1 tsp. mustard
• 1 Tbsp. mayo
• 2 slices white bread, cubed into small pieces
• 1 medium onion
• 1/2 green pepper, finely chopped
• 1/2 c. butter or margarine, melted

1. Shell uncooked shrimp; leave tail shell on.
2. Split shrimp down the back; spread apart, butterfly fashion.
3. Dip uncooked shrimp into milk and egg mixture.
4. Next, dip in bread crumbs and paprika mixture.
5. Combine crabmeat, Worcestershire, salt, pepper, Tabasco sauce, mustard, mayo and bread cubes.
6. Saute onion and green pepper in 2 tablespoons melted butter; add to crabmeat mixture. Firmly stuff breaded shrimp with crabmeat mixture.
7. Place shrimp, tail side up, on greased, shallow baking dish.
8. Baste with butter. Bake in a 400u0b0 oven for 30 to 40 minutes, until brown.

extra jumbo, milk, egg, bread crumbs, paprika, lump crabmeat, worcestershire, salt, tabasco sauce, mustard, mayo, white bread, onion, green pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=654481 (may not work)