Baked Stuffed Shrimp Wellington

• 1 lb. (16 to 20) shrimp
• 4 c. Stove Top stuffing
• 8 oz. Surimi (imitation crab)
• 4 puff pastry squares
• 1 lb. fresh mushrooms
• Tabasco sauce to taste
• Worcestershire sauce to taste
• 1 clove garlic, peeled and diced
• 2 oz. butter

1. Peel shrimp leaving shell next to tail.
2. Cut inside shrimp halfway through (clean).
3. Make Stove Top stuffing per recipe. Dice Surimi and garlic.
4. Add Tabasco and Worcestershire and saute in butter.
5. Add stuffing and mix well.
6. Refrigerate.
7. Take cold stuffing and stuff cut shrimp.
8. Wrap stuffed shrimp with pastry sheet, leaving seam on bottom.
9. Bake at 375u0b0 for 15 minutes or until pastry is golden brown.
10. Serve with sauteed mushrooms. Serves 4.

shrimp, stove top stuffing, pastry squares, fresh mushrooms, tabasco sauce, worcestershire sauce, clove garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195942 (may not work)