8 servings
| 2 1/2 | pounds shrimp,
extra-large, unpeeled |
| 1/2 | cup olive oil |
| 1/4 | cup lime juice,
fresh |
| 1 | teaspoon crushed
red pepper, dried |
| 1/2 | teaspoon salt |
| 1/2 | cup sour cream |
| 1/4 | cup Parmesan
cheese, shredded |
| 1/4 | cup blue cheese,
crumbled |
| 1/4 | cup green onion,
minced |
| 3 | tablespoons fresh
parsley, minced |
| 1 | pound lump
crabmeat, drained |
Peel shrimp, leaving tails on;
devein and butterfly shrimp by making a slit down the back of each one from the large end
to the tail, cutting to but not through the inside curve of shrimp. Stir together olive
oil and next 3 ingredients in a shallow dish or large zip-top plastic bag; add shrimp.
Cover or seal, and chill 1 hour, turning occasionally. Stir together sour cream and next 4
ingredients in a medium bowl; fold in crabmeat. Cover and chill. Stuff shrimp with crab
mixture, mounding slightly, and place on lightly greased 15x10-inch jellyroll pans. Cover
and chill up to 6 hours. Broil 6 inches from heat (with electric oven door partially open)
3 to 4 minutes or until shrimp turn pink. Serve immediately
Nutrition Facts
Amount Per Serving: Calories 399 - Calories from Fat 220
Percent Total Calories From: Fat 55%, Protein 41%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 7g,
Cholesterol 367mg, Sodium 991mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g,
Protein 41g, Vitamin A 859 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
Prep: 1:45 Cook: 0:05 Stand: 0:00 Total: 1:50
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