Home Shop Store Locator Partners Recipes About REX Contact Us Site Map

View Cart/Checkout Shop By Department Crab Boil and Fish Fry Pure Spices Sauces and Mustards Spice Blends Featured Item Rex Cajun Creole For Louisiana cooking Rex Cajun Creole Seasoning is a must! This all-purpose seasoning is absolutely fantastic on your meats, poultry, seafood, sauces, salads, and soups. Use instead of salt and pepper for a one of a kind New Orleans flavor! We gladly accept: Home » Recipes » Crab Stuffed Shrimp Crab Stuffed Shrimp Print Version 2 shallots, chopped 1/2 tsp. lemon zest 1/4 cup white wine 2 lemons, squeezed 1/2 cup heavy cream 1/2 tsp. REX Minced Garlic 1/8 tsp. REX Paprika 1/4 tsp. REX Cajun Creole Seasoning 1 tsp. REX Lemon Pepper 1 tsp. REX Parsley Flakes 1/2 tsp. REX Cayenne Pepper 1/2 cup parmesan cheese 1 lb. lump crab meat 1 lb. shrimp, cleaned and deveined 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. Back to Recipes Ingredients Rex Cayenne Pepper Ground Rex Cajun Creole Rex Parsley Flakes

Home   Shop   Store Locator   Partners   Recipes   About REX   Contact Us   Site Map