Celebration Shrimp

• 2 pound bag frozen EZ peel jumbo shrimp, thawed and shelled
• 1/4 cup butter, divided
• 2 teaspoons shallots, finely minced
• 1 clove garlic, minced
• 2 king crab legs (cooked)
• 1/2 cup real mayonnaise
• 1 cup parmesan cheese, grated, divided
• fresh thyme, for garnish
• lemon peel, for garnish
• 1/2 cup sweet onion, finely chopped
• 2 cups Minute Rice
• 1 cup chicken stock
• 1 cup heavy cream, divided
• 1/2 cup fresh lemon juice
• 2 teaspoons lemon peel
• 1 teaspoon fresh thyme, minced

1. Melt 1/2 cup butter in a heavy saucepan over medium heat, add shallots and garlic and cook until softened. Remove from heat.
2. Shell crab legs, chop into small pieces and place in medium bowl.
3. Add shallot mixture, mayonnaise and 1/2 cup parmesan cheese to crabmeat and stir to combine.
4. Using a sharp paring knife, butterfly shrimp, leaving tail intact, creating a fan-like flat shaped shrimp.
5. Butter a baking dish and arrange shrimp in dish.
6. Top each shrimp with crab stuffing. Cover with plastic wrap and refrigerate until ready to bake.
7. Preheat oven to 425 degrees and remove plastic wrap from shrimp. Bake for 20 minutes until shrimp have turned pink (and are no longer translucent) and cheese has melted and begun to brown.
8. While shrimp are baking, make the Lemon Thyme Rice.
9. Melt 2 tablespoons butter in a heavy saucepan over medium heat. Sauté onion in butter. Add rice, stirring to combine and cook briefly in butter.
10. 10. Add chicken stock and bring to a simmer, cooking until rice has absorbed the liquid.
11. Add 1/2 cup parmesan cheese, whipping cream, lemon juice and thyme and stir to combine.
12. Create a bed of Lemon Thyme Rice on serving plates and top with crab-stuffed shrimp hot from the oven.

Enjoy!