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Lynn's Stuffed Shrimp

1 stick butter
3/4c. onions, small dice
3/4 c. celery, small dice
4 garlic cloves, minced
3 tbs. paprika
1 tsp. lemon zest, grated finely
1 tsp. fresh thyme, chopped fine
½lb. crabmeat
2 c. crackers, Ritz, Saltines, crushed to consistency of coarse crumbs

Salt, black pepper, cayenne and sweet sherry to taste
12 shrimp, large size
4 tbs butter, melted
1/2c. white wine

For Stuffing:

Heat saute pan over medium high heat, add butter, onions and celery. Cook stirring for about three minutes until soft and sweet smelling. Add garlic, paprika, lemon zest, and thyme, cook for 30 seconds. Remove from heat and stir in the crabmeat. Add the cracker crumbs and season to taste with salt, black pepper, cayenne and sherry. Salt may not be necessary depending on how salty the crackers are. The stuffing should just hold together when squeezed. If too dry, add a little melted butter or olive oil to moisten. Cool stuffing by spreading out on a cookie sheet and refrigerating. Meanwhile, prepare shrimp.

For Shrimp Prep, Stuffing, And Baking Procedure:

Remove the legs from the shrimp, but leave the shells on. Using a paring knife, cut the shrimp open on the underside, but do not cut all the way through. Using your hands, open up the shrimp wide for stuffing. Remove any brown intestinal tract visible. When stuffing is cool, stuff each of the shrimp firmly, but do not compact too tightly. Place on cookie sheet, drizzle each shrimp with a teaspoon of melted butter, and drizzle the white wine around the shrimp on the pan to keep moist while baking.

Bake shrimp in pre-heated 425 F oven for about 10 minutes until shrimp are cooked through and the top of the stuffing is browned and slightly crisp. Serve immediately with your favorite fresh vegetables of the season, lemon wedge and enjoy!

Zaire ( Congo ) River Confluence of Lualab and Luapula rivers, Congo Atlantic Ocean  2,716  miles long