Bacon Wrapped Crab Stuffed Shrimp with Lemon Cream Sauce

Stuff You'll Need:

For the Shrimp:

1 lb Crab Meat

1/2 tube thingie of Ritz Crackers, crumbled

3 scallions, finely chopped

1/2 Red Bell Pepper, finely chopped

1/4 Cup Mayonnaise

1 Egg, beaten

1 Teaspoon Worchestsershire Sauce

1 Teaspoon Garlic Powder

1 Teaspoon Dry Mustard

1/4 Teaspoon Garlic Powder

Salt

16 Large Shrimp, peeled. When I say large, get 'em as big as you can find 'em!

16 slices of Bacon

** Note, to simplify the recipe, you can purchase pre-made crab cakes, mash 'em up and use that to stuff the shrimp. That's what I did, because I'm lazy. I've included directions to make the crab stuffing just in case you're not as lazy as I am, though.

For the sauce:

1 Tablespoon Olive Oil

2 Tablesppons Butter

1 Teaspoon Minced Onion

1 Teaspoon Minced Fresh Garlic

1/4 Cup Dry White Wine

1 Cup Heavy Cream

3 Tablespoons Pesto

1/2 Lemon, Juiced

Directions:

If you decided to make the stuffing instead of buying crab cakes, props to you! Combine the crab, crackers, scallions, pepper, mayo, egg, worchestershire sauce, mustard and garlic. Season it with however much salt and pepper you like. Now go ahead and put that aside for now.

Slice the shrimp down the backs and remove the veins. Its disgusting and gross, but it must be done. Make sure you slice deep enough. Now spoon that stuffing you set aside earlier into the shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.

Now, I'm paranoid about undercooking bacon, so I actually pre-cooked the bacon a little bit first. I cooked each strip of bacon for 30 seconds on each side first. Also, depending on how large the shrimp you got were, you might be able to get away with only using half a strip of bacon to wrap each shrimp.

Oh yeah, by the way, you were supposed to preheat the oven to 350 degrees. Since the oven is warm, throw the shrimp into the oven for 10 minutes. Flip the shrimp and cook for about 5-10 minutes more, until the shrimp are opaque.

After you've started cooking the shrimp, you can start making the Lemon Cream Sauce. Heat the oil and butter in a small skillet. Add the onions and garlic. Cook that until the mixture is nice and golden. Stir frequently. That should be about 5-7 minutes. It should smell delicious. If not, you're doing something wrong, but its too late to go back now, so... good luck. Add the wine and simmer for 5 more minutes, then add the cream. Simmer until the sauce is reduced by half. Add the lemon juice and pesto.

* More Notes: I served these over a bed of linguini and it was amazing. My roommate and I each had half a dozen shrimp over the pasta. Don't get me wrong, it was amazingly delicious, but incredibly rich. Next time I make this, I'm only going to serve 4 shrimp per person. These would also be pretty awesome served as an appetizer with the Lemon Sauce served on the side and used for dipping.

Oh, one more thing! When I first made this, I thought the sauce wouldn't be lemon-y enough using only half a lemon, so I used a whole one. Bad idea. Stick with half a lemon. Trust me.

Enjoy!