Jessy's Bacon-wrapped, Crab-stuffed Shrimp





2 lbs. large shrimp, butter-flied and peeled- keep the tail on

1/2 package Pepperidge Farm Herbed cubed stuffing mix (blue pkg)

4 T. Butter

1/2 onion, chopped small

2 stalks celery, chopped small

3 cloves of garlic, minced

1 tsp. cayenne

1/2 tsp. black pepper

1/2 cup chicken broth (or less)

~1/2 lb. bacon, cut in half

Melt butter in a heavy-bottomed saucepan. Sauté onions, celery and garlic until soft; add Pepperidge Farm stuffing and stir. Turn heat off and add enough broth until the stuffing comes together. Season with cayenne, black pepper and salt (if necessary). Cool mixture.

Stuff each shrimp with 2-3 T. of the stuffing mixture and wrap 1/2 piece of bacon around each one. (Can be made the day ahead and refrigerated at this point.)

Bake in a 375 degree oven for 30 minutes or until the bacon is crispy and brown.

Can be served w/ a Hollandaise Sauce and used as an Entre.