Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce

• vegetable
• 3 tablespoons butter
• 1/4 cup celery, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup scallion, diced
• seasoned mayonnaise
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 4 dashes Tabasco sauce
• 2 teaspoons Old Bay Seasoning
• 1/4 cup chopped fresh parsley
• crabmeat and shrimp
• 1 lb jumbo lump crab meat
• 1/2 cup dry breadcrumbs
• 2 dozen shrimp, peeled and deveined with tails intact (16/20 or U/10)
• 1/4 cup white wine (for broiling) or 1/4 cup sherry wine (for broiling)
• champagne sauce
• 4 tablespoons minced shallots
• 2 cups champagne
• 1 cup heavy cream
• 1/4 cup butter

1. To make the champagne sauce, add shallots and champagne to a small saucepan over low heat, and reduce until almost dry, about 10 minutes. Add heavy cream and reduce by half then whisk in butter, remove from heat, and serve; do not reheat.
2. Saute all vegetables in butter over medium to high heat until soft; set aside to cool.
3. In a large bowl, add mayonnaise, lemon juice, mustard, Worcestershire and Tabasco sauces, Old Bay Spice and parsley; mix thoroughly.
4. Mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs.
5. Make a cut lengthwise in the vein side of each shrimp, slicing only half way through so that the flesh will hold together. Place a spoonful of crab meat filling on each shrimp, cover and chill until ready to use.
6. Turn broiler on high and place stuffed shrimp in baking dish with 1/4 cup white wine or dry sherry. Place on middle rack of oven and cook for 6 to 7 minutes until shrimp are white and crab stuffing is golden brown.
7. Drizzle with champagne sauce and serve.

vegetable, butter, celery, green bell pepper, red bell pepper, scallion, mayonnaise, mayonnaise, lemon juice, mustard, worcestershire sauce, tabasco sauce, bay seasoning, parsley, crabmeat, jumbo lump crab meat, breadcrumbs, shrimp, white wine, champagne sauce, shallots, champagne, heavy cream, butter

Taken from www.food.com/recipe/baked-shrimp-stuffed-w-lump-crab-meat-champagne-sauce-473876 (may not work)