Rate this recipe
4 to 6
By Craig Claiborne
Drop shrimp into boiling water containing sugar, peppercorns, parsley and two teaspoons of the salt. Cook for three to five minutes, until shrimp turn pink. Drain. Cool.
Split each shrimp down the back, removing a thin wedge of meat to allow room for stuffing. Chop removed shrimp.
Drain and flake crabmeat. Combine with chopped shrimp and remaining ingredients. Pack into cavities of shrimp. Chill until ready to use.
© 1966 Craig Claiborne estate. All rights reserved.