Chismillionaire's recipe of the week

Baked Stuffed Gulf Shrimp:

• 16 jumbo shrimp (TIP: You are better off with bigger shrimp then smaller ones. Bigger shrimp has a stronger flavor and this better compliments this recipe. A smaller shrimp will have a mild flavor and not go with the stuffing. Many times I half the recipe and use 8 jumbo's for two people)
• 1/2 c. chopped yellow onions (Do not use Vidalia, as they don't have a strong enough flavor.)
• 1/4 c. very finely chopped celery
• 1/4 c. sherry
• 1/2 tsp. Louisiana Hot
• 1/2 tsp of garlic powder
• 2 dashes of black peper
• 1 tsp. Worcestershire
• 1 tsp. lemon juice
• 1 tsp. celery salt
• Pinch of Thyme
• 1 lb. crabmeat or crab boiled sheephead fish. (if you dont' know how to do this, just stick with crab meat.)
• 3 c. fresh bread crumbs
• 1/4 c. mayonnaise
• If you like it spicy, then use 1/4 to 1/3 tsp of red pepper. Otherwise use 1/4 tsp of freshly ground black pepper.
• Non-stick sauté pan with coating of olive or canola oil.

To cut shrimp in a butterfly fashion, take a sharp knife and cut the along the back of the shrimp, leaving on the tail and enough meat on the belly to act as a hinge. Be careful not to cut your hand. Remove the shell, and devein the shrimp. Spread out with cut side facing up in baking dish. Sauté onions and celery for a few minutes until they start to lose their raw texture. Then ad sherry, hot sauce, lemon juice, celery salt, thyme, pepper and crabmeat. Cook on low heat for 15 minutes stirring often. The onions should brown. Also, please do not let this stick as it will ruin the flavor. Mix in crumbs and mayonnaise. Using a spoon, drop mixture on top of shrimp. Sprinkle with butter. Add 1/2 cup water to pan. Bake for 20 to 25 minutes in a 350 degrees oven or until stuffing is lightly browned. If the mixture does not brown then use the roaster feature on your oven to give brown the stuffing. Be careful not to burn. For a little extra flavor, sprinkle with a touch of parmesan cheese.

Serve with toasted french bread. ENJOY!!!