Stuffed Shrimp
Succulent jumbo shrimp filled with a flavorful crab stuffing, perfect for any occasion.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze uncooked patties for up to 2 months.