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....

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