Recipe: Baked Stuffed Shrimp (using Ritz crackers)

BAKED STUFFED SHRIMP

1 lb. large shrimp
2 1/2 sleeves Ritz crackers
1 (6 oz) can tiny shrimp, drained (reserve liquid)
1 (8 oz) can crabmeat, drained (reserve liquid)
1 stick (1/2 cup) butter, melted (or more, as needed)
1/3 cup white wine
1/4 cup chopped fresh parsley

Preheat oven to 450 degrees F.

Peel large shrimp except for tail, set aside.

Crush crackers. Place in large mixing bowl. Add tiny shrimp and crabmeat, drained (save juice), wine, parsley, 1/2 cup melted butter. Add shrimp and crabmeat juice. Mix until moist.

Stand large shrimp straight up, splitting ends from back. Place in large pan or use 4 small casserole dishes.

Shape stuffing mixture into round balls. Put on "elbow" of shrimp. If stuffing is dry, drizzle more melted butter over shrimp and stuffing.

Bake at 450 degrees F for 15 to 20 minutes.