Recipe

Giant Stuffed Shrimp Recipe

	Crabhappychick / All my dishes 7 months, 1 week ago Chef Ricky Kirsop of McCormick & Schmick's in Pittsburgh recently shared this wonderful recipe...and it is gluten-free to boot! Chef Ricky bends over backwards to give we celiacs outstanding food that just happens to be gf, too. Hope you all enjoy this one, too.... More Prep:30m Cook:10m Servings:2	Crabhappych
	crab brie shrimp spinach sundried tomatoes

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Ingredients

• 10 jumbo shrimp (prawns, 6 to 8 per pound), peeled

• 1 cup white wine

• 1 tablespoon butter

• 1 cup hot mashed potatoes

• 1 cup sauteed spinach

• Slivers of dried tomato, to taste

Crab, Shrimp & Brie Stuffing

• 1/4 pound crabmeat, Dungeness or blue, picked over, drained

• 1/4 pound bay (salad) shrimp, cooked, drained, cooled, chopped

• 1/2 pound brie cheese, rinds removed, cut into small dice

• 1/4 cup mayonnaise

• 2 teaspoons chopped fresh dill

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Directions

To prepare the stuffing: Combine all ingredients well. Refrigerate until chilled.

Heat the oven to 400 degrees. Butterfly the jumbo shrimp. Place the shrimp butterfly-side up in a pie tin and place a small amount (about 1 tablespoon) stuffing in the middle of each.

Add the wine and the butter to the pie tin and bake for 10 minutes. Remove from the oven and retain the pan juices.

To plate: Place a serving of potatoes in the middle of 2 dinner plates. Surround the potatoes with the sauteed spinach and sprinkle the spinach lightly with a few dried tomato slices.

Arrange the shrimp around the mashed potatoes and over the spinach with the tails sticking up toward the middle. Drizzle the reserved cooking juices on top of the shrimp.

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