Bacon Wrapped Crab Stuffed Shrimp with Red Pepper Chardonnay Cream Sauce

Ingredients:

~Crab Stuffed Shrimp~

1 lb shrimp, peeled and deveined

10-13 pieces bacon

2 cans lump crab meat, drained and flaked

1/4 c. bread crumbs

1 egg

1/4 c. chopped sweet onions (I mince mine)

1-2 Tbs minced green pepper

1/2 tsp minced shallots

1/2 tsp minced garlic

1/4 tsp Old Bay seasoning

1 Tbs lemon juice

1-2 Tbs chopped fresh parsley

Cayenne, salt and pepper to taste

~Red Pepper Chardonnay Cream Sauce~

1 lb pasta (your choice of noodle)

16 oz. heavy whipping cream

1 Tbs butter

1/4 c. chopped sweet onion

2-3 Tbs Red Pepper Chardonnay jelly

1-2 Tbs lemon juice

2 Tbs flour

Cayenne, salt and pepper to taste

Bacon wrapped shrimp before cooking

Mix together all ingredients except for the shrimp and bacon. Stir well and set aside. Butterfly shrimp, rinse and pat dry. Scoop crab mixture onto the top of the butterflied shrimp. I personally use a one ounce scoop and just spread it out a little bit. Cut each piece of bacon in half and wrap each shrimp with a half of a piece of bacon. You may need to secure them with toothpicks. Broil on high for 5 minutes. I like to use my aluminum pans because they can go in the oven as well as on the stove, which works great when I need to use pan drippings for sauces! I also like to put a little bit of white wine in the pan with the shrimp, maybe 1/2 cup or so. You could also use melted butter if you like. This wine/butter will keep the shrimp from drying out and give you some juices to build the sauce from. Go ahead and put your pasta on to boil at this time as well. I chose linguine for this pasta, although a fettucine or spaghetti noodle would work just as well.

After 5 minutes is up, remove pan and shrimp from oven. Transfer all juices in the pan to a skillet on the stove. Add in the remaining 1/4 c. of onion and cook until almost all of the liquid is evaporated. On medium heat, add heavy cream, butter, and red pepper chardonnay. Whisk until the jelly is completely dissolved. Add 2 Tbs of flour to 1/4 to 1/2 c. of water and whisk until smooth. Slowly add the flour/water mixture into the cream sauce, stirring briskly to keep it from burning. You won’t need the whole mixture, just add enough to get the consistancy you like in a pasta sauce. Once finished, add salt, pepper and cayenne if desired. I also like to add in freshly chopped tomatoes when I am done with the sauce, I don’t like my tomatoes to get cooked but I do like them slightly warm.

Bacon Wrapped Crab Stuffed Shrimp with Red Pepper Chardonnay Cream Sauce

Voila!

(Please note, this pasta sauce is a slightly sweet cream sauce. If you do not care for sweet sauces, omit red pepper chardonnay and substitute 1/8-1/4 tsp red pepper flakes instead.)

This recipe yields about 20-25 shrimp and one pound of pasta with sauce, which should serve 4-6 people.

Please try this recipe out for yourself! Feel free to comment and let me know what you think. Be sure to tell me what you liked, disliked, changed, etc. I love to hear other people’s ideas!

 

Enjoy!