Fish House Baked Stuffed Shrimp

• 24 large shrimp, peeled and deviened
• Stuffing
• 1/4 lb butter
• 1/2 cup chablis or 1/2 cup other dry white wine
• 1/8 cup sherry wine
• 1/2 tablespoon cracked black pepper
• 1/2 tablespoon thyme
• 1/2 tablespoon paprika
• 3 teaspoons chopped garlic
• 3 tablespoons chopped green onions
• 2 stalks celery, diced
• 1/4 large onion, chopped fine
• 2 tablespoons grated parmesan cheese
• 2 cups croutons
• 1 lb claw crabmeat
• Topping
• 1 cup chablis or 1 cup other dry white wine
• 4 teaspoons butter, melted
• 4 ounces grated swiss cheese
• 4 ounces grated cheddar cheese

1. Preheat oven to 450u0b0F.
2. Stuffing: Place butter, wine, sherry, spices, and garlic in a saucepan, bring to a boil, remove from heat, stir in green onion and let cool.
3. Place celery, onion, Parmesan, croutons and crab in a large bowl, add butter-wine mixture and mix well.
4. To assemble: Place 6 shrimp on the bottom of 4 greased flat bottomed baking dishes or 4 separate areas of a cookie sheet.
5. Divide stuffing into 4 portions, place on top of shrimp and pat down evenly over shrimp.
6. Top each serving with 1/4 cup white wine and 1 tsp melted butter.
7. Bake 5 minutes.
8. Remove pan from oven, combine the cheeses and sprinkle over each serving.
9. Bake 5 minutes or until cheese is melted.

shrimp, stuffing, butter, chablis, sherry wine, cracked black pepper, thyme, paprika, garlic, green onions, stalks celery, onion, parmesan cheese, croutons, crabmeat, topping, chablis, butter, swiss cheese, cheddar cheese

Taken from www.food.com/recipe/fish-house-baked-stuffed-shrimp-54913 (may not work)