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Crab Stuffed Shrimp Print Version
In a large saucepan, saute shallots and lemon zest in olive oil. Add wine. Let cook over low heat for 2 minutes. Add heavy cream, REX Minced Garlic, REX Paprika, REX Cajun Creole Seasoning, REX Lemon Pepper, REX Parsley Flakes and REX Cayenne Pepper. Cook on low heat for 3 minutes. Remove from heat and fold in parmesan cheese. Fold in lump crab meat. Let crab meat mixture chill for 1 hour. Butterfly shrimp. Set tail side on lined baking sheet. Remove crab meat mix from refrigerator. Place 1 teaspoon of crab meat on each shrimp. Fan tail over mix. Bake at 400 oven for 4 minutes.

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Rex Cayenne Pepper Ground

Rex Cajun Creole

Rex Parsley Flakes