Crab Stuffed Shrimp a la Joyce Russell @LucyBurdette

Jeff with his mom,  Joyce Russell

LUCY BURDETTE: Over the New Year's holiday, we were lucky enough to have our kids visit us in Key West. The group included our son-in-law, Jeff, whose birthday falls on New Year's Eve. I don't particularly like going out to dinner on big holidays--the prices often seem high and the food not quite what it should be. So we had a birthday/New Year's Eve celebration at home. I knew that if Jeff was celebrating with his family, his mom would prepare his favorite stuffed shrimp. 

So I retrieved her instructions and made the recipe (with just a few tweaks) as part of our dinner. These shrimp are rich and delicious--just right for a special celebration!

2 lb bag jumbo raw shrimp, Key West pinks if available
1 bag of Pepperidge Farm stuffing mix (bread crumb style)
1 lb can lump crabmeat
1 stick butter
2 cups chicken broth
1/2-1 tsp Old Bay seasoning
1/2 tsp celery salt
salt & pepper to taste
cayenne or hot sauce to taste
2/3 can of cream of shrimp or lobster soup mix (Campbells usually has it)

Peel the shrimp and devein--this is usually the job that John takes, which I so appreciate! Refrigerate the shrimp while you prepare the stuffing.  In a large pot, melt the butter and add the two cups chicken broth. Then add the seasonings and bring to boil.  

Remove the pot from heat and add the stuffing mix and crabmeat.  Adjust the seasoning to taste.  Stir in 3/4 of the cream of shrimp soup and  mix well--you want the mixture to hang together without being too wet. 

Place the shrimp on oiled cookie sheets and spoon about two tablespoons of stuffing mix on top of each shrimp.  Bake at 350 degrees for 20-25 minutes, until the shrimp are cooked and the stuffing slightly browned.  Serve immediately. 

Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out on February 4, but you can pre-order it now.

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