When you think of seafood dishes, stuffed shrimp is sure to come to mind. This dish combines the succulent taste of jumbo shrimp with a flavorful crab stuffing that is simply irresistible. Whether you’re hosting a dinner party, celebrating a holiday, or just indulging in a family meal, stuffed shrimp is a dish that can elevate any occasion.
Why We Love This Stuffed Shrimp Recipe
One of the best things about stuffed shrimp is its versatility. You can serve it as an appetizer, main course, or even part of a seafood feast. The combination of tender shrimp and a luscious stuffing appeals to a wide range of tastebuds, making it a crowd-pleaser.
Moreover, stuffed shrimp offers an impressive presentation; you’ll delight in the sight of perfectly arranged shrimp, each cradling its stuffing, fresh out of the oven. The golden-brown crust on top adds a further layer of visual appeal, enticing your guests from the moment they enter the room.
Perhaps it is the unique fusion of flavors that makes this dish so appealing. The sweetness of the crab merges exquisitely with the savory notes of the seasoning and the richness of mayonnaise. Each ingredient plays a vital role and comes together in perfect harmony, creating an unforgettable culinary experience.
Ingredients for Stuffed Shrimp
Gathering the right ingredients is essential for crafting mouthwatering stuffed shrimp. Here’s what you’ll need to create this delightful dish:
- 2 pounds jumbo shrimp U-10 to U-12
- 1 pound lump crabmeat, drained
- 1 teaspoon olive oil
- 1/2 red pepper, minced
- 1 large shallot, minced
- 3/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons Creole seasoning or Old Bay
- 1 teaspoon Worcestershire sauce
- 3/4 cup panko breadcrumbs or fresh bread crumbs
- 1 tablespoon flat-leaf parsley, chopped
- Chopped parsley for serving
- Chopped chives for serving
- Lemon wedges for serving
- Extra Creole seasoning or Old Bay for sprinkling
How to Make Stuffed Shrimp
Creating stuffed shrimp is an enjoyable culinary journey. Follow these simple steps to make a batch that will impress even the pickiest eaters.
Preheat the oven: Start by preheating your oven to 375°F. This ensures a perfectly cooked shrimp as you prepare the stuffing.
Prepare the baking sheet: Line a rimmed baking sheet with parchment paper. This not only helps with cleanup but also adds an extra layer of ease as you cook.
Butterfly the shrimp: Begin butterflying the jumbo shrimp by removing the shells while keeping the tail intact. Cut along the spine to create a pocket. Take care not to cut all the way through; you want to create a space to hold your delightful stuffing.
Chill the shrimp: Place the butterflied shrimp in the refrigerator while you prepare the crab stuffing. Keeping them cold helps maintain a firm texture.
Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the minced shallot and red pepper, and sauté until they are softened, infusing the oil with a lovely flavor.
Make the stuffing: In a large mixing bowl, combine the sautéed vegetables with the lump crabmeat, mayonnaise, lightly beaten egg, Dijon mustard, Creole seasoning, Worcestershire sauce, and parsley. Gently fold in the panko breadcrumbs, being careful not to break up the crabmeat too much. The mixture should be cohesive but still have chunks.
Fill the shrimp: Arrange the butterflied shrimp on the prepared baking sheet, maintaining space between each piece. Spoon the crab stuffing onto each shrimp, ensuring they are generously filled. For a charming presentation, fold the tail over the stuffing.
Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes. You’ll know they’re done when the shrimp are cooked through, their flesh turns opaque, and the stuffing is golden brown.
Serve: Once out of the oven, allow the stuffed shrimp to rest for a minute before serving. Garnish with fresh chopped parsley, chives, and wedges of lemon. Don’t forget to sprinkle some extra Creole seasoning or Old Bay on top for an added kick!
How to Serve Stuffed Shrimp
Serving stuffed shrimp is an opportunity to let your creativity shine. You can present them as an appetizer or as the star of a main course. Here are some serving ideas to elevate your dish:
As an appetizer: Serve the stuffed shrimp on a platter, garnished with fresh herbs and lemon wedges. This makes for a visually appealing starter that’s perfect for entertaining.
With a side salad: Pair your stuffed shrimp with a light side salad to balance out the richness of the stuffing. A simple arugula salad with lemon vinaigrette complements the flavors beautifully.
With rice or pasta: For a fulfilling main meal, serve the stuffed shrimp over a bed of buttery rice or pasta, allowing the juices to run over the top for added flavor.
On skewers: If you’d like to take a unique approach, you can skewer the cooked stuffed shrimp and serve them at casual gatherings or barbecues. This makes them easy for guests to grab and enjoy.
With dipping sauces: Offer a few dipping sauces, such as a tangy cocktail sauce or a zesty remoulade, for your guests to enjoy with the shrimp.
Expert Tips for the Best Stuffed Shrimp
Achieving stuffed shrimp perfection isn’t just about following the recipe; it’s about honing your process. Here are some expert tips to ensure your dish is a showstopper:
Quality shrimp: Always use fresh, high-quality shrimp. The flavor will be more pronounced, and the texture will be better. If you must use frozen shrimp, ensure they are properly thawed before starting.
Don’t overmix the stuffing: While it’s essential to combine the ingredients, overmixing can lead to a dense filling. Keep the crabmeat in chunks for a better texture.
Use fresh herbs: Fresh herbs can elevate the dish immensely. Experiment with alternatives like dill or green onions for refreshing notes.
Taste as you go: Be sure to taste the stuffing mixture before filling the shrimp. Adjust seasoning levels according to your preference for a more personalized flavor.
Avoid overcooking: Shrimp cook quickly, and overcooking can result in rubbery textures. Keep an eye on the oven, and don’t hesitate to remove them as soon as they turn opaque.
How to Store Stuffed Shrimp
If you find yourself with leftovers, proper storage will keep the flavors intact for a later date. Here’s how to store stuffed shrimp correctly:
Refrigerate: Allow leftover stuffed shrimp to cool completely before storing. Place them in an airtight container lined with parchment paper to absorb excess moisture. They can be kept in the refrigerator for 2-3 days.
Freeze: If you wish to store them for a longer period, wrap the stuffed shrimp tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheat carefully: When reheating, use the oven instead of the microwave for better results. Preheat the oven to 350°F and heat the shrimp for about 10-15 minutes until warmed through.
Variations of Stuffed Shrimp
Get creative with your stuffed shrimp by exploring variation options to match your taste and those of your guests. Here are ideas to inspire your next cooking adventure:
Spicy Stuffed Shrimp: Add diced jalapeños or diced serrano peppers to the stuffing mixture. This will give each bite an extra kick.
Cheesy Stuffed Shrimp: Mix in shredded cheese like cheddar or Monterey Jack for a gooey, comforting element to your filling.
Vegetarian Option: Replace crabmeat with a combination of finely chopped mushrooms, zucchini, and bell peppers. While it alters the recipe significantly, it still retains a delicious seafood-like quality.
Different seafood: You can experiment with different seafood in your stuffing, like shrimp, scallops, or lobster. Each will impart a unique taste and texture.
Herbed variations: Incorporate different herbs such as dill, cilantro, or basil to complement the crabmeat and offer distinct flavors.
FAQs About Stuffed Shrimp
Can I make stuffed shrimp ahead of time?
Absolutely! You can prepare the stuffed shrimp ahead of time and keep them in the refrigerator. Just bake them fresh right before serving for the best texture.
How do I know when the shrimp are cooked?
Shrimp are done when they turn opaque and curl into a ‘C’ shape. Ensure they are cooked through but not overdone.
What can I serve with stuffed shrimp?
Stuffed shrimp pairs well with various sides, including salads, roasted vegetables, or a comforting pasta dish.
Can I use imitation crab in the stuffing?
While lump crabmeat provides the best flavor, imitation crab can be an alternative if you’re looking for more budget-friendly options.
How do I ensure the stuffing stays inside the shrimp while baking?
Folding the shrimp tail over the stuffing helps keep it enclosed while it cooks. Ensure you don’t overfill as well, which can lead to spillover.
Stuffed Shrimp
Equipment
- Rimmed baking sheet
- Food Processor
- Skillet
Ingredients
- 2 lbs jumbo shrimp U-10 to U-12 peeled, deveined, tails removed
- 1 lb lump crabmeat drained
- 1 tsp olive oil
- 1/2 red pepper, minced
- 1 large shallot, minced
- 3/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tsp Dijon mustard
- 1 1/2 tsp Creole seasoning or Old Bay
- 1 tsp Worcestershire sauce
- 3/4 cup panko breadcrumbs or fresh bread crumbs
- 1 Tbsp flat-leaf parsley, chopped
- Chopped parsley for serving
- Chopped chives for serving
- Lemon wedges for serving
- Extra Creole seasoning or Old Bay for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- Butterfly the shrimp by removing the shells while keeping the tail intact. Cut along the spine to create a pocket.
- Chill the butterflied shrimp in the refrigerator while preparing the stuffing.
- In a skillet, heat olive oil over medium heat, then sauté the minced shallot and red pepper until softened.
- In a bowl, combine the sautéed vegetables with crabmeat, mayonnaise, beaten egg, Dijon mustard, Creole seasoning, Worcestershire sauce, and parsley. Gently fold in the panko breadcrumbs.
- Fill each butterflied shrimp with the crab mixture, folding the tail over the stuffing for presentation.
- Bake for 18-20 minutes until the shrimp are opaque and the stuffing is golden brown.
- Allow the stuffed shrimp to rest for a minute before serving. Garnish with parsley, chives, and lemon wedges.
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