Serves: 8
Total Calories: 364

1/4 cup shallot minced or scallions
1/4 cup butter or margarine
1 pound shrimp medium cooked, shelled, deveined and halved lengthwise
1 (6-ounce) package frozen crab meat thawed
1 tablespoon vermouth
Salt and ground white pepper
2 cups whipped cream
2 tablespoons cornstarch
1 teaspoon tomato paste
2 tablespoons vermouth
2 teaspoons lemon juice fresh
1/3 cup Parmesan cheese grated
1/3 cup cracker crumbs, fine
2 tablespoons butter real, melted
parsley Chopped fresh
Lemon wedges

Preheat oven to 400° F. Grease eight individual shell containers. In a large skillet over medium-high heat sauté shallots or scallions in butter or margarine for 5 minutes. Stir in shrimp, crab and vermouth. Sprinkle with salt and pepper. Cook over high heat for 1 minute remove from heat.

In a small bowl mix cream, cornstarch and tomato paste until smooth. Stir into shellfish mixture with vermouth. Cook and stir over medium heat for 4 to 5 minutes or until thickened. Add lemon juice. Taste for additional seasoning. Spoon into shell containers.

In a small bowl mix cheese, crumbs and butter. Sprinkle over shellfish mixture. (Can be refrigerated until just before serving time, if desired.) Bake for 15 minutesor until hot and bubbly. Do not overcook.

Sprinkle with parsley and serve with lemon.

Nutritional Facts:

Serves: 8
Total Calories: 364
Calories from Fat: 296

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