Stuffed Shrimp With Basil Cream Sauce

• 1 TBS Butter
• 1 TBS Olive Oil
• 1/2 cup bell pepper, chopped
• 3 stalks green onion, chopped
• 1 egg, beaten
• 2 TBS fresh parsley, chopped
• 4 1/2 Tsp heavy cream
• 1/4 Tsp dried mustard
• 2 TBS mayonnaise
• 1/2 cup Ritz crackers, crushed
• 1/2 lemon juice
• 1 pinch cayenne pepper
• 1/2 Tsp garlic powder
• 2 cups crab meat
• 6 strips bacon, uncooked
• jumbo prawns
• 1 TBS olive oil
• 1/4 cup onion, finely dice
• 1 Tsp mince garlic
• 1/4 cup white wine
• 2 cups heavy cream
• 1 Tsp chicken base
• 3 TBS Pesto

1. Crabmeat Stuffing: Heat butter & oil in a skillet, then saute bell pepper & onion until translucent. In a mixing bowl, combine egg, parsley, cream, mustard, cayenne pepper,garlic powder mayonnaise, crushed crackers, lemon juice, sauteed pepper & green onion. Mix well, then fold in crab meat.
2. Peel, devein & butterfly prawns. Stuff with crabmeat stuffing & wrap 1/2 slice of bacon, securing with a toothpick. Bake at 350 degrees for about 7-8 minutes.
3. Basil Cream Sauce: Heat 1 TBS olive oil & saute diced onions & garlic. Deglaze with 1/4 cup of wine. Add cream, chicken base. Simmer until reduced by half. Thicken with 1 Tsp of roux consisting of 1/4 cup melted butter & 1/4 cup flour. Add pesto.

butter, olive oil, bell pepper, stalks green onion, egg, parsley, heavy cream, mustard, mayonnaise, crackers, lemon juice, cayenne pepper, garlic, crab meat, bacon, jumbo prawns, olive oil, onion, garlic, white wine, heavy cream, chicken base, pesto

Taken from www.epicurious.com/recipes/member/views/stuffed-shrimp-with-basil-cream-sauce-1224652 (may not work)