1 lb. lg. shrimp
1 can tiny shrimp
1 can crabmeat
2 1/2 sleeves Ritz crackers
1 or 2 sticks of butter
1/3 c. white cooking wine
1/4 c. fresh parsley, chopped

Peel shrimp except for tail, set aside. Crush crackers. Place in large mixing bowl. Add tiny shrimp and crabmeat, drained (save juice), wine, parsley, 1 stick melted butter. Add shrimp and crabmeat juice. Mix until moist.

Stand shrimp straight up, splitting ends from back. Place in large pan or use 4 small casserole dishes. Take stuffing and make into round balls. Put on "elbow" of shrimp and cook. If stuffing is dry, melt other stick of butter and drizzle over shrimp and stuffing. Heat at 450 degrees. Cook for 15 to 20 minutes.