10-12 larges shrimp 1/2 lbs-1 lbs (lump) crab meat 1 medium onion chopped 1 medium bell pepper chopped 1 1/3 stick unsalted butter all purpose seasoning 1/4 cup chopped onion tops 1/4 cup chopped parsley 1 lemon (juice) squeezed 1 cup cooked white rice 10-12 slices of bacon
Melt butter in saute pan (med heat). Saute onions and bell peppers until vegetables are soft and clear.
Add crab meat, lemon juice and season (to taste). Cook for 4-5 minutes.
Add onion tops and parsley. Cook for 5 minutes. Add rice. Cook mixture till it begins to dry out a little.
Set aside and allow to cool to at least room temperature.
(De-head) Peel the shrimp up to the last shell at the tail. Slice along the backside of the shrimp (butterflying). Remove vein. Flatten shrimp to prepare for stuffing on bottom side of shrimp (opposite of the slit). Season tails lightly with all purpose (Cajun) seasoning. Set aside.
Spoon 1/2-1 tablespoon of rice/crab mixture on shrimp (individually). Wrap shirmp with 1 slice of bacon each. Bake in shallow metal baking pan at 350 degrees for 8-10 minutes. Turn oven heat to broil for about 4-5 minutes until bacon is crispy. CAUTION: bacon/shrimp will pop and sizzle. Very hot.
Serve when ready.
*to add a kick, you can add Tabasco (hot sauce) or other spices to crab/rice mixture or change shrimp seasoning.