
Crab & Sweet Corn Soup
Crab & Sweet Corn Soup takes roughly 45 minutes from beginning to end. One portion of this dish
Line a baking sheet with parchment paper.
Heat 5 tablespoons butter until melted.
Add onion and saute until translucent.
Add bell pepper, remaining 5 tablespoons butter, wine and garlic.
Cook until tender (about 4 minutes).
Cover and refrigerate for at least 1 hour to 24 hours.
Using a sharp knife and staring at the tail end, butterfly each shrimp.
Place each butterflied shrimp on prepared pan, pressing to flatten.
Form about 3 tablespoons crab mixture into an ball.
Place on top of shrimp, pressing the shrimp tail over the crab.
Repeat with remaining shrimp and crab mixture.
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