Ingredients

  • 2 pounds 6-8 shrimp
  • ¼ cup melted butter or margarine
  • ¼ pound crab (imitation is okay)
  • 1 small onion or 2 green onions
  • 1 stalk celery
  • 1 cup breadcrumbs
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 pound thin-sliced bacon
  • Dash of cayenne pepper
  • Wooden toothpicks

Directions

  1. Preheat the broiler or prepare the grill for direct cooking.
  2. Clean, devein, and butterfly the shrimp. Set aside.
  3. Prepare the crab stuffing. Chop the crab, onion, and celery fine – a food processor works well for this. Mix with the breadcrumbs, the egg, salt, cayenne, and mustard. Add the melted butter and mix well.
  4. Assemble the bacon-wrapped, crab-stuffed shrimp. Drape a strip of bacon diagonally across your palm. Cross the bacon with one of the shrimp – cut side up and opened flat. Place a heaping tablespoon of the stuffing on the shrimp and form it into a little log. Wrap the ends of the bacon strip to cover the stuffing. Secure the whole thing with a couple of toothpicks through the bacon and the body of the shrimp. Set aside and repeat until you run out of shrimp.

Oven Method
Lay the shrimp out in a single layer on your broiler pan. Broil until just done – about 4 minutes on the first side and 3 minutes on the second. Do not overcook.

Grill Method
Place the shrimp on a grill screen. You’d hate to drop one through the grill. Broil until just done – about 4 minutes on the first side and 3 minutes on the second. Do not overcook.

Makes: 4-6 servings • Total Time: 20 minutes


recipe_wilsonAbout the Chef

Name of Chef: Woodrow Wilson
Family: Widower with two sons, five grandsons, and a girlfriend – all local
Community: Lake San Marcos
Hobbies & Interests: Novelist and public speaker
Favorite Local Activity: Toastmasters
About the Chef: Woodrow Wilson is a retired rocket scientist, a retired Toastmaster executive, and a relapsed workaholic. He is a Caltech Ph.D. chemist who brings creativity out of the lab and into your life. Fifty years of kitchen creativity are captured in his The Champagne Taste/Beer Budget Cookbook. Guests love his crab-stuffed bacon-wrapped shrimp. You will too. His original recipes will brighten your day from brunch to dinner. His science fiction and medical fiction will keep you awake half the night.