Cooking With Wine

Shrimp Leonardo

5 Jumbo Shrimp (16-20 count/lb.) peeled and deveined
3 oz. Seafood stuffing (see recipe)
1 tablespoon creamy Italian dressing
3/4tablespoon coarsely grated Parmesan cheese
1/2 tablespoon drawn butter
1 1/2 oz. Dry white wine (Riesling or Chardonnay)

Seafood stuffing
1 c. bread crumbs
1/2 c. melted butter
2 tsp. parsley flakes
2 tbsp. grated cheese
1/4 tsp. salt
1/4 tsp. pepper
1 sm. can crabmeat (optional)
Chardonnay or Riesling to moisten

Mix all ingredients before stuffing. (about 1 tsp. per shrimp). Finish with recipe directions in Shrimp Leonardo.

Preparation
Take the peeled and deveined shrimp and place them side by side in an ovenproof dish (serving size if possible).
Take the seafood stuffing and place it on top of the shrimp.
Pour the drawn (melted) butter over the stuffing.
Pour the Wine over the stuffing.
Glaze the stuffing with the Italian (creamy) dressing.
Place the dish in a pre-heated 325-degree oven.
Bake the Shrimp for about 7-8 minutes.
Remove the dish from the oven, sprinkle the Parmesan on top and place under the broiler to melt the cheese (don’t burn).
Remove the dish from the broiler and serve immediately.

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