25 to 30 large shrimp
3/4 stick butter or margarine
6 ribs celery, chopped
1 large onion, chopped
3 bay leaves
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
1 lb. crabmeat (lump or claw)
Salt, black and red peppers, to taste
About 3/4 of a medium-size
French bread loaf
1 C. seasoned bread crumbs

Peel raw shrimp, leaving tail section on shrimp. Devein and
butterfly shrimp. Refrigerate until dressing is prepared.

In medium skillet, sauté celery, onions and bay leaves in butter or
margarine until tender. Add green onions and parsley. Sauté until
tender. Remove bay leaves.

Poke holes in French bread. Wet bread under cold water then
squeeze out most of the water. Break bread into small pieces with
hands and place in mixing bowl. Add celery, onions and parsley
mixture to bread. Add crabmeat, salt and pepper.

Take some of the dressing and by hand wrap around shrimp,
leaving tail exposed. Roll or sprinkle seasoned bread crumbs
over stuffing. Place on lightly greased cookie sheet.

Bake at 350ºF for about 30 minutes.

Makes 25 to 30 stuffed shrimp.

B-man :wink: