Prep: 15 minutes
Total: 45 minutes
8 tablespoons|115 grams unsalted butter, at room temperature
2 garlic cloves, mashed into a paste
1 (12 ounce|340 grams packet) English muffins, halved
1 pound|450 grams jumbo lump crab meat
1/2 cup|40 grams grated pecorino-romano cheese
5 grams fresh basil, leaves torn
10 grams fresh parsley, finely chopped
1/3 cup|70 ml plus 6 tablespoons|88ml Hennessy
1 tub (8 ounce|225 grams) whipped butter
1 teaspoon light brown sugar
kosher salt and freshly ground black pepper, to taste
2 pounds|915 grams jumbo shrimp, peeled and butterflied
1. Heat the oven to 425°F. In a medium bowl, mix the unsalted butter and garlic. Place the English muffins, cut side-up, on a sheet tray. Butter the cut side and bake until crispy, 15 to 20 minutes. Cool slightly, then tear into 1/2-inch pieces and place in a large bowl along with the crab meat, cheese, herbs, salt, and pepper.
2. Meanwhile, heat ⅓ cup|70 ml of the Hennessy in a medium saucepan. Using a lighter, carefully ignite it so it catches fire. Allow the flame to burn out, then add in the whipped butter and brown sugar. Cool slightly, then drizzle half into the bowl with the crab and muffins. Add the remaining 6 tablespoons|88 ml Hennessy and toss to combine.
3. Spread the shrimp, cut side-up, onto a baking sheet and season with salt and pepper. Stuff each shrimp with 2 tablespoons of the filling and drizzle with the remaining butter. Bake until the shrimp is pink and cooked and the stuffing is golden, about 15 minutes minutes. Serve immediately.