1 package Stouffer's corn bread stuffing
1 medium carrot, diced
1 medium onion, diced
1 stalk celery, diced
6 tablespoons salted butter
1 can of crabmeat
1 can of small shrimp, diced
16 medium to large shrimp
garlic powder
paprika
salt
pepper

Dice the carrots, onion and celery. Melt 4 tablespoons of the butter in a stock pan over low to medium heat. When melted, add the carrots, onion and celery and add salt and pepper to season.

When the onions are clear and glossy looking, add 1 1/2 cups of water and bring to a boil. Add the bread crumbs, crab meat and shrimp and let soften until done.

In four 4" baking dishes, use some butter to coat the bottom and sides.

Clean and de-vein the shrimp and butterfly them almost through to the other side. After the stuffing has cooled long enough to handle, take a shrimp and about a palm full of the stuffing. Roll the stuffing into a ball and place into the uncut side of the shrimp, folding the tail portion over.

Do this to each shrimp, placing four per dish.

Drizzle the stuffed shrimp with the remaining melted butter, lightly dust the shrimp with the garlic powder and paprika.

Place in 350°F oven for about 15 minutes. Remove and garnish with chopped parsley.

Submitted by: Jay Johnson