OT: Stuffed Shrimp

What? 4 inches of rain will keep you from eggin??? Huh?
Don't you own a rain suit? And some goggles? Hahaha

I'm so ashamed. :( Truth be known, the recipe only calls for 5 minutes @ 350°, so I didn't want to get soaked for just a 5 minute cook. But, you're right. I am a disgrace to this forum. My punishment should be putting me in the same cell with Lilo for 90 days.

It has been raining here nonstop since the hurricane went through the gulf last week. I egged in the rain all week! Today was the first time in 6 days that we have seen the sun, so I hear ya.

Yep, we got over 5" from Alex. It looks like the new one is going to hit the Texas/Mexican border, so we're getting drenched from that. You'll probably get some of that too. Hope it won't stop the spill work.

The shrimp looks delicious, even if it was oven-ed. Please tell your stuffing, could it be some leftover crabmeat with breading?

Next time, I'm going to do some crab. Richard Fl just sent a recipe with crab in it, and I might combine his with this one. If I were to do this again, I'd back off the sherry to about 1/2 .. it was a little overpowering.

12 large Shrimp, 10/15 count
1 ½ cups Bread crumbs, fresh
¼ cup Margarine
3 tablespoons Celery, minced
3 tablespoons Sherry
½ teaspoon Thyme, dried
2 cloves Garlic, minced
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Parsley, chopped fresh
Paprika

Butterfly shrimp by removing shell except for last tail segment. On underside of shrimp tails, cut nearly all the way through. Slightly flatten tails by pressing with the fingers. Arrange shrimp on a prepared baking sheet. Saute celery and garlic in margarine. In a small mixing bowl, combine all ingredients except shrimp and paprika. Place at least a tablespoon of the stuffing on each shrimp. Sprinkle with paprika and bake for 5 minutes at 350 degrees. Makes six hors'd'oeuvre servings or two main dish servings.