Tuesday, October 2, 2012

BAKED SHRIMP WITH CRABMEAT STUFFING
























With crabmeat left over from our last crab party that I froze and thawed, and some big shrimp that caught my eye at the fish market, I made a dinner for two with plenty of leftovers for the next day's big game.  We liked the flavorings in this recipe.  There's just a background suggestion of heat and it's not too salty.  A squeeze of lemon juice is all we added at the table.  Get the recipe....

3 comments:

Valerie said...

Judy, this looks wonderful! Shrimp and crab are two of my favorite seafoods!

Food, Fun and Life in the Charente said...

Sounds good to me, shell fish is always top of my list. Keep well Diane

Coleens Recipes said...

WOW, what an eye popping photo!!