Stuffed Shrimp
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
313 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Stuffed Shrimp
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Want a special seafood treat? These crab stuffed shrimp are phenomenal! Like what you'd get at a fancy restaurant, but made right in your own kitchen. The crab filling is similar to a crab cake and piled on butterflied jumbo shrimp. Makes a great appetizer for a special meal or main course with a salad and baked potato.
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Ingredients
FOR THE SHRIMP:
- 2 pounds jumbo shrimp U-10 to U-12
FOR THE CRAB STUFFING:
- 1 pound lump crabmeat drained (not jumbo lump)
- 1 teaspoon olive oil
- ½ red pepper minced
- 1 large shallot minced
- ¾ cup mayonnaise
- 1 large egg lightly beaten
- 1 teaspoon Dijon mustard
- 1½ teaspoons creole seasoning or Old Bay
- 1 teaspoon Worcestershire sauce
- ¾ cup panko breadcrumbs or fresh bread crumbs made from Italian bread or sourdough.
- 1 tablespoon flat leaf parsley chopped
TO SERVE STUFFED SHRIMP:
- chopped parsley
- chopped chives
- Lemon wedges
- extra Creole seasoning for sprinkling (or Old Bay)
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Instructions
- Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper and set aside.
BUTTERFLY THE SHRIMP:
- Remove the shells from the shrimp leaving the last segment of the abdomen (closest to the tail) and the tail still attached.
- Use a sharp paring knife to cut along the spine of the shrimp, about ¼" into the body. Remove the dark vein. Cut a little deeper into the shrimp (about ½ to ⅔ through the body, so that the shrimp can sit up straight and the tail will fold over onto itself. Cover and refrigerate while preparing the crab stuffing.
FOR THE CRAB STUFFING:
- Heat the olive oil in a small skillet over medium heat. Add the shallot and bell pepper and cook 3-5 minutes until softened but not browned. Set aside to cool.
- Drain the crab and gently separate the crab meat, but leaving it mostly whole.
- In a large bowl, combine the sauteed vegetables, mayonnaise, egg, Dijon mustard, Creole seasoning (or Old Bay), worcestershire, and parsley. Mix to combine. Stir in the lump crab meat and panko breadcrumbs. Gently stir until just blended together.
ASSEMBLING THE CRAB STUFFED SHRIMP:
- Arrange the butterflied shrimp about 2" apart on the prepared baking sheet. Scoop about 1½ heaping tablespoons onto each shrimp (I used a cookie scoop for even measuring).
- Press the crab stuffing onto the shrimp to help it hold together and fold the shrimp tail over the stuffing. Lightly press the tail into the crab stuffing until it stays.
- Bake for 18-20 minutes or until the shrimp are cooked through and the crab stuffing is golden brown.
TO SERVE STUFFED SHRIMP:
- Serve the shrimp hot with a sprinkle of fresh parsley and chives, a squeeze of lemon and an extra dusting of Creole or Old Bay seasoning.
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
7g
(2%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
199mg
(66%)
Sodium
1317mg
(55%)
Potassium
311mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
697IU
(14%)
Vitamin C
15mg
(17%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 199mg | 66% |
| Sodium | 1317mg | 55% |
| Potassium | 311mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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