CRAB AND LOBSTER STUFFED SHRIMP
1 T. butter
3 green onions, finely chopped
¼ c. chopped green pepper
¼ c. chopped red pepper
¼ t. garlic powder
1 T. Dijon mustard
1 t. Old Bay seasoning
¼ c. heavy cream
¼ t. hot sauce
½ c. fresh bread crumbs
¼ c. mayonnaise
1 egg
½ lb. crab meat
½ lb. lobster meat
1 t. lemon juice
2 T. fresh chopped parsley
1 lb. Super-jumbo raw shrimp (about 12 to 15)
Sliced Monterey jack
Melt butter and cook onions and peppers with garlic until soft. Place in bowl. Add cram, mustard, hot sauce and seasoning; mix well. Add crumbs, mayo, egg, juice and parsley; fold in crab and lobster. Split each shrimp down back center from tail to head being careful not to cut through. Top each split with 2 T. filling shaped into small ball. Cove with cheese. Place on baking dish and bake at 350* F. until shrimp are pink, about 15 to 20 minutes.
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