Title: Crab-Topped Shrimp
Categories: Fish Main
Yield: 1 Servings
| 6 | | Lge. Shrimp * |
| 1 | tb | Sliced Green onion |
| 1 | tb | Butter or Margarine |
| 1/2 | ts | Lemon Juice |
| | | Dash Bottled HotPepper Sauce |
| 2 1/4 | oz | Canned Crab Meat ** |
| 1 | tb | Fine Dry Bread Crumbs |
| | | Lemon Wedges. |
* Shrimp may be either fresh or frozen ** Crab meat should be drained,
flaked, and cartilage removed.
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Thaw large shrimp, if frozen. To shell fresh or thawed shrimp, open each
shell lengthwise down the body. Hold the shrimp in one hand and carefully
peel back the shell starting with the head end. Gently pull on the tail
portion of the shell to remove the entire shell. Butterfly shrimp by
cutting down the back almost but not all the way through; remove vein.
Repeat with remaining shrimp. Set aside. In a small nonmetal bowl
micro-cook sliced green onion and butter or margarine, uncovered, on 100%
poser for 1 to 1 1/2 minutes or till the green onion is tender. Stir in
lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and
bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval
casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on
100% power for 45 seconds, rotating the casserole a half-turn once. Drain
off liquid and rearrange shrimp, placing the least cooked portions to the
outside of the casserole. Spoon crab mixture over shrimp. Micro-cook,
covered, on 100% power about 1 1/2 minutes or til shrimp are done and crab
mixture is heated through, rotating the casserole a half turn once. Serve
with lemon wedges.