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Baked Stuffed Shrimp

1 lb shrimp, peeled and deveined
12 cup butter (1 stick)
1 cup marsala wine, plus a little extra for drizzling
8 ounces imitation crabmeat (1/2 lb.)
1 12 sleeves Ritz crackers
1 lemon, juice of


THE NIGHT BEFORE SERVING:. Peel and devein the shrimp. Marinate shrimp in the marsala and the lemon juice. Refrigerate overnight. NEXT DAY:. Prepare stuffing by crushing crackers and mix with pulverized crabmeat. Melt 1/2 stick of butter and pour it in a 9x11 casserole dish. Drain marinade from the shrimp and evenly place shrimp in buttered casserole dish. Distribute stuffing evenly over the top of the shrimp. Cut the other 1/2 stick of butter into pats and distribute evenly over stuffing. Sprinkle a little marsala over the top and cover with aluminum foil. Bake covered at 350 for 25-30 minutes. Do not overcook.

Source: www.food.com