INGREDIENTS
2 shallots, chopped
1/2 tsp. lemon zest
1/4 cup white wine
1/2 cup heavy whipping cream
1 tsp. lemon pepper
1 tsp. parsley flakes
1/2 tsp. minced garlic
1/2 tsp. cayenne pepper
1/4 tsp. Cajun Creole seasoning
1/8 tsp. paprika
1/2 cup Parmesan cheese
2 lemons, juiced
1 lb. shrimp, peeled, deveined and butterflied
1 lb. lump crab meat
DIRECTIONS
In a large sucepan, saute shallots and lemon zest in olive oil.
Add wine; cook over low heat 2 minutes.
Add heavy cream, lemon pepper, parsley flakes, minced garlic, cayenne pepper, Cajun Creole seasoning and paprika.
Cook 3 minutes.
Remove from heat.
Add Parmesan cheese, lemon juice and lump crab meat.
Chill mixture for 1 hour.
Stuff each shrimp with crab meat mixture.
Bake at 400 degrees for 4 minutes.
Serves 4.
