Instructions: Combine first 7 ingredients and reduce liquid by 1/2. Add heavy cream and reduce by 1/2 again. Stir in bread crumbs, remove from heat. Cool.

Heat saucepan over medium heat. Deglaze pan with wine. Add heavy cream and seasonings. Reduce by 1/2 and remove from heat. Cool.

Butterfly shrimp and stuff each shrimp with 1 tablespoon of crab stuffing. Heat 2 oz. oil in skillet, cook shrimp till done. Remove from heat. Place over bed of rice, top with wine sauce; garnish to serve.

*Baking stuffed shrimp in 350 degrees oven 8 - 10 minutes on non stick or greased pan is recommended.

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