Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil,

  2. 1 turn of the pan

  3. 1 rib celery, finely chopped

  4. 1 small onion , finely chopped

  5. 1/4 red bell pepper, finely chopped

  6. 6 ounces, drained weight, lump crab meat

  7. 1/2 teaspoon ground thyme or poultry seasoning

  8. 1/2 teaspoon sweet paprika Salt and freshly ground black pepper

  9. 2 thin slices good quality white bread toasted and buttered, then diced

  10. 2 to 3 tablespoons chopped fresh parsley leaves

  11. 3 tablespoons melted butter

  12. 8 jumbo shrimp, peeled and deveined, tails in tact

  13. 4 pieces boneless, skinless chicken breast,

  14. 6 to 8 ounces each 1 teaspoon ground thyme or poultry seasoning Salt and freshly ground black pepper

  15. 1 tablespoon extra-virgin olive oil

  16. 3 jiggers brandy

  17. 2 tablespoons butter

  18. 1 large navel orange , zested Parsley sprigs and sliced navel oranges, for plate garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery , onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika , salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned. Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges


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