NOT turkey, but good

I had about 1-1/2 pounds of Gulf shrimp that I needed to use tonight. I decided to make baked stuffed mushrooms and shrimp. Started out with some olive oil and butter. Italian bread crumbs and some Chardonnay. When the bread crumbs got soft I added 6 cloves of minced garlic and 10 ounces of lump crabmeat. I then stuffed the 3" Portabella shrooms and put a couple of the big shrimp on top of each one. Still had some stuffing and shrimp left so they got scattered out between the mushrooms. Hit the whole dish lightly with Tony C's and some fresh ground Carolina Seafood Seasoning. Baked it all up at 400 for 15 minutes while I sautéed some sprouts in olive oil, butter, garlic, Kosher salt and fresh cracked pepper. Pretty good pre T'day dinner.

Cooked dish.

Plated up with a nice glass of Chardonnay (not shown)