Baked Stuffed Shrimp
Serves 4

12 Jumbo (U-10) Shrimp
6 slices White Bread
1/2 cup Crab Meat
1/2 cup Scallops
1 Tbsp. Butter
2 oz. Scallion, finely chopped
1 Tbsp. Cognac
2 Tbsp. White Wine
Juice of 1/2 Lemon
2 tsp. Garlic, minced 
1 Tbsp. Parsley, chopped
1 Tbsp. Fresh Dill, chopped
2 tsp. Thyme
2 Tbsp. Sour Cream
2 Tbsp. Melted Butter  (if needed)
Salt and Pepper to taste

 
    Preheat oven to 400°. Peel and devein the shrimp. Butterfly the shrimp up the back so they will sit flat on a pan. Cut the crust off of the bread and cut into small cubes. Put the bread into a large bowl and put aside. In a sauté pan heat the tablespoon of butter until it bubbles. Add the scallion, scallops and the crab and sauté until the scallops are cooked. Add the cognac and flame. Add the wine, lemon juice and garlic. Cook for 1 minute. Add the garlic and the spices and cook for 1 minute. Remove from the heat and put into the bowl with the bread. Add the sour cream and combine. If the mixture is too dry add some melted butter. Let the stuffing rest for 20 minutes. Split the stuffing evenly between the shrimp. Lay the shrimp on a sheet pan and form the stuffing into a football like shape and stuff each shrimp. Spread the fantail on the shrimp for presentation. Place the pan into the oven and pour a thin layer of water in the bottom of the pan so the shrimp will not burn. Bake for 25—30 minutes or until the shrimp is cooked and the stuffing is hot. Serve with drawn butter.