chelsea'srecipes

STUFFED SHRIMP 1 tsp salt-free lemon-pepper seasoning1/4 tsp salt1/8 tsp granulated garlic1/8 tsp ground red pepper1/2 pound medium shrimp, peeled, deveined & butterflied1 cup finely chopped onions1/4 cup finely chopped green bell pepper1/4 cup finely chopped red bell pepper1/2 of 10.5 oz can reduced-calorie cream of mushroom soup1 tbsp salt-free lemon-pepper seasoning1/2 tsp salt1/2 tsp ground red pepper1/2 cup evaporated skim milk1 cup corn flakes, crushed6.5 oz can white crabmeat, picked over1/2 cup fine dry bread crumbs Preheat oven to 350*F. Combine the first 4 ingredients in a small bowl and mix well. Sprinkle over the shrimp and set aside. Spray the inside of a large skillet with nonstick vegetable cooking spray and place over high heat. Add the onions and bell peppers and saute for 5 minutes. Reduce the heat to medium. Add the next 4 ingredients; cook and stir for 5 minutes. Add the skim milk and cook 5 minutes longer. Remove from the heat, add the corn flakes and crabmeat and stir well. Place equal amounts of the mixture along the center of each shrimp, shaping firmly around the shrimp. Coat each shrimp with bread crumbs and place on a baking dish that has been sprayed with nonstick vegetable cooking spray. Bake for 25 minutes, or until golden brown. Makes 6 servings.