1 lb. fresh lg. shrimp, peeled and deveined
1/2 lb. crabmeat
1/2 lb. boiled shrimps, peeled
1/2 c. chopped onions
1/2 c. chopped bell peppers
2 whole pieces of green peppers
1/2 c. green onions, chopped fine
1/2 c. bread crumbs
Tony Chachere's Creole seasonings - used to season (optional)
3/4 c. chopped celery
2 eggs
Red and black pepper to taste
Salt to taste
1/2 lb. of butter or 1/2 c. cooking oil
1/2 of fresh parsley, chopped
All-purpose flour

Cook onions, chopped celery and peppers in oil or butter in heavy pot. Season to taste and cook slowly, until onions are withered. Grind boiled shrimp and crabmeat in a food chopper. Mix with chopped onions, parsley, and bread crumbs, mix well. Split each fresh large shrimp lengthwise almost to the end and flatten out. Stuff center of each shrimp with mixture and put shrimp in hand and squeeze together. Roll in flour or make batter. Fry quickly in deep oil.

Batter - 2 eggs beaten, salt, 1/2 cup evaporated milk and bread crumbs. Roll shrimp in batter and then bread crumbs and fry.