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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Stuffed Shrimp with Seafood Stuffing Recipe

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This recipe for Baked Stuffed Shrimp with Seafood Stuffing is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fresh lump crabmeat, shells removed (scallops may be added or subbed to your preference)
2 teaspoons cajun seasoning or cayenne
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup fresh parsley, chopped
1 tablespoon garlic, minced
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup Ritz crackers, crushed
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 pounds jumbo shrimp, shelled, deveined and butterflied
Directions:
Directions:
Preheat the oven to 375°F. Line your baking dish with foil, and butter or spray with nonstick cooking spray.

Place the crabmeat in a large bowl and season with the Cajun seasoning, salt and pepper. Cover and refrigerate until ready to use.

In frying pan, melt 4 tablespoons butter over med-high heat. Add the onions, celery, and cook, stirring, until softened, about 4 minutes. Add the parsley and garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.

Add the cooled vegetables to the crabmeat and toss to combine. Add the mayo, lemon juice, Worcestershire and hot sauce and stir gently. Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.

Spoon the crabmeat stuffing evenly into each shrimp (about 2 tablespoons). Drizzle with the remaining melted butter. Bake until golden, about 20 minutes, until lightly browned.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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