1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 rib celery, finely chopped
1 small onion, finely chopped
1/4 red bell pepper, finely chopped
6 ounces, drained weight, lump crab meat
1/2 teaspoon ground thyme or poultry seasoning
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 thin slices good quality white bread toasted and buttered, then diced
2 to 3 tablespoons chopped fresh parsley leaves
3 tablespoons melted butter
8 jumbo shrimp, peeled and deveined, tails in tact

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
1 teaspoon ground thyme or poultry seasoning
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 jiggers brandy
2 tablespoons butter
1 large navel orange, zested
Parsley sprigs and sliced navel oranges, for plate garnish

Cooking Recipe:

Preheat oven to 400 degrees F.

To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter (did you know that you can make butter at home too?) melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to mix well . The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp (prawns is another name for shrimp) upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.

Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges