Dinner: Lady and Sons Crab-Stuffed Shrimp

A decadent seafood entree or appetizer with cream sauce and basil pesto.

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Lady and Sons Crab-Stuffed Shrimp

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 stick butter, plus 3 tablespoons, divided
3 green onions, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 teaspoon garlic powder
1/2 quart heavy cream, plus 4 1/2 teaspoons
1 tablespoon Dijon mustard
1 dash cayenne pepper
1/2 cup saltine cracker crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley
1/2 lemon, juiced
1 lb crabmeat, picked over
1 lb (about 24) jumbo shrimp, peeled, deveined, tails on
12 slices bacon, halved crosswise
cooked white rice, for serving (optional)
1 cup olive oil, plus 1 tablespoon
2 teaspoons garlic, minced, divided
1/2 cup onions, diced
1/4 cup white wine
1 teaspoon chicken base
3 tablespoons pesto, recipe follows
1 teaspoon Roux, recipe follows
2 cups fresh basil leaves
1 cup walnut pieces
1 cup grated Parmesan cheese
1 cup all-purpose flour

Instructions

Preheat oven to 350 °F.
Melt 1 tablespoon butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add 4 1/2 teaspoons cream, mustard and cayenne pepper to sauteed vegetables, mix well.
Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.
Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 °F until bacon is crisp and shrimp are pink, about 15 to 20 minutes.
To serve, arrange 6 shrimp on each plate on a bed of rice, if desired, or serve as an appetizer. Drizzle with Basil Cream Sauce.