Stuffed Shrimp

Recipe courtesy of Kathy Jones, Executive Chef
Westmark Hotel, Sitka, Alaska


1½ pounds jumbo shrimp, peeled and deveined
¼ cup white wine
2 tablespoons butter
Crab filling
1 yellow pepper, finely diced
1 red pepper, finely diced
½ red onion, finely, diced
1 egg
1 tablespoon Worcestershire
½ teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon lemon juice
1 cup mayo
1 cup plain bread crumbs
1 pound Alaska crab meat


Sauté peppers and onions in olive oil and let cool. After veggies cool, add all other ingredients except bread crumbs and crab meat. Mix completely. Add bread crumbs and mix completely, Add crab meat and toss gently with your hands. Incorporate crab without breaking it up.

Butterfly the shrimp. Fill each shrimp with crab filling, approximately 1-ounce in each.

Place shrimp in a baking dish. Add white wine and butter. Bake at 350 degrees for 10- to 12 minutes. Arrange shrimp on plate and pour pan sauce over the shrimp.