25 to 30 large shrimp
3/4 stick (6 tablespoons) 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 pound crabmeat (lump or claw)
Salt, black and red peppers, to taste
About 3/4 of a medium-size French bread loaf
1 cup seasoned bread crumbs
Peel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp.
Refrigerate until dressing is prepared.
In medium skillet, saut� celery, onions and bay leaves in butter or margarine
until tender. Add green onions and parsley. Saut� 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.
