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1 3/4 lb. (about 24) shelled and deveined uncooke jumbo shrimp, with tails left on
1/2 cup butter
1 9-oz. jar Tuscan peppers, finely chopped and drained
1 cup finely chopped green onions
1 tsp. garlic puree (Progresso)
1 cup Italian Style bread crumbs
1/2 cup crabmeat
2 hard cooked eggs, chopped
2 tbs. parmesan cheese, divided
3 tbs. olive oil
1 14-oz. jar marinara sauce
Preheat oven to 500 F. Butterfly shrimp by slicing down length of undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions
Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea
1/2 cup butter
1 9-oz. jar Tuscan peppers, finely chopped and drained
1 cup finely chopped green onions
1 tsp. garlic puree (Progresso)
1 cup Italian Style bread crumbs
1/2 cup crabmeat
2 hard cooked eggs, chopped
2 tbs. parmesan cheese, divided
3 tbs. olive oil
1 14-oz. jar marinara sauce
Preheat oven to 500 F. Butterfly shrimp by slicing down length of undrside, almost to vein. In medium saucepan, melt butter. Add Tuscan peppers, green onions
Spread 1 1/2 cups stuffing over bottom of 13 x 9 inch baking dish. Lay shrimp on flat surface with split side up. Spoon remaining stuffing into crevice of ea
