BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING
This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.
Provided by Kozmic Blues
Categories Crab
Time 1h25m
Yield 20 Shrimp
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- Line your baking dish with foil, and butter or spray with non stick cooking spray.
- Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
- Cover and refrigerate until ready to use.
- In your fry pan, melt 4 tablespoons butter over medium-high heat.
- Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
- Add the parsley and the 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 mayonnaise, egg, 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 Tbsp), and place, stuffed sides up, in your baking dish.
- Drizzle with the remaining melted butter.
- Bake until golden, about 20 minutes.
BAKED CRAB-STUFFED SHRIMP IMPERIAL
Make and share this Baked Crab-Stuffed Shrimp Imperial recipe from Food.com.
Provided by mailbelle
Categories Crab
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
- Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
- Bake in a preheated 350° oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
- Serve immediately.
Nutrition Facts : Calories 446.6, Fat 27.8, SaturatedFat 7, Cholesterol 200.8, Sodium 823.6, Carbohydrate 24, Fiber 1.8, Sugar 4.8, Protein 24.8
BAKED STUFFED SHRIMP WITH RITZ CRACKERS®
My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.
Provided by Julie Cahoon
Categories Seafood Shellfish Scallops
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
- Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
- Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
- Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
- Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g
CRAB MEAT STUFFED SHRIMP
If I want to REALLY impress, this is a party appetizer that always works! Need romance? Serve a couple with Filet Mignon for Surf-n-Turf - it doesn't get much better than this!
Provided by Laurita
Categories Crab
Time 35m
Yield 24 depending on shrimp count
Number Of Ingredients 11
Steps:
- Peel shrimp leaving tails and slice down middle deveining as you go.
- Lay on greased cookie sheet to form a circle with the tail pointing up.
- (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
- Place a spoonful of crabmeat mixture on top of the circle.
- Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
- Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
- To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
- Having medium shrimp saves money and makes more of a finger-food size.
- I've made extra and frozen some to be used as side dishes.
- If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
- Even mid-westerners can enjoy a special fresh seafood treat.
BAKED STUFFED SHRIMP
This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.
Provided by LRW1
Categories Seafood Shellfish Shrimp
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
- Preheat oven to 400 degrees F (200 degrees C).
- Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
- Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g
CRAB STUFFED JUMBO SHRIMP RECIPE
This recipe for Crab Stuffed Jumbo Shrimp Recipe is all about decadent tasting baked jumbo shrimp generously stuffed with a delicious crab filling all sitting pretty in a delicious butter sauce, every bite is delicious. This appetizer is perfect for a big dinner party or just a romantic dinner for two on date night.
Provided by hmccallum
Categories Appetizer
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Butter a large glass baking dish and set a side.
- Place the crabmeat in a large bowl and season Cajun Seasoning. Reserve in the refrigerator till needed.
- In a metal skillet, melt about 4 tablespoons of unsalted butter over medium heat. Add the celery and red bell peppers, then cook about 3-4 minutes. Add the parsley and the garlic, and cook, for 1 minute. Remove the metal skillet from the heat source.
- Add the sautéed vegetables to the crabmeat. add sliced green onions, and toss to combine. Add the mayonnaise, egg, fresh lemon juice, and hot sauce and stir gently to combine. Add 1 ½ cups of the panko bread crumbs, kosher salt, fresh ground black pepper, and stir gently.
- Mound about 2 tablespoons of the crabmeat stuffing mixture into each butterflied shrimp, and place, with the stuffed sides up, in the prepared glass baking dish. Drizzle the stuffed Jumbo shrimp with the remaining melted unsalted butter.
- Bake the Crab Stuffed Jumbo Shrimp at 350 F until golden, about 15 minutes.
- Garnish the Crab Stuffed Jumbo Shrimp with lemon wedges and fresh parsley.
Nutrition Facts : Calories 220 kcal, Carbohydrate 9 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 621 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MARYLAND JUMBO LUMP CRAB IMPERIAL STUFF SHRIMP
I did go shopping on my way home Friday. I was looking for different score of something a pound of Maryland Jumbo Lump Crab meat at Sam's club $16.95. I admit I did have some grand plans for the crabmeat, but feeling the way I did, I decided a simpler route was in order. Usually I make a batch of crabcakes, but for some reason my...
Provided by Dave Smith
Categories Seafood
Time 30m
Number Of Ingredients 12
Steps:
- 1. First take each shrimp and skewer them from head to tail. (3/4 of pound colossal shrimp 12).
- 2. Take 1/2 of the beer to steam them till they turn white NOTE not all the way done. Then the chef can drink the rest of the beer.
- 3. Place Shrimp in an ice bath right away. to stop the cooking
- 4. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
- 5. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
- 6. Here is when the fun comes in split or butterfly and clean each shrimp. You will need 12 If you have any left over the chef can eat them.
- 7. Scope the mixture over the shrimp (2 per servicing) I add old bay or paprika for color
- 8. Bake in 400 degree oven for 20 minutes (top will turn golden brown)
- 9. Server with Black Rice, bean and Cole slaw
- 10. Note you want them to look like Crabs
BAKED STUFFED SHRIMP
This shrimp is to die for. It's so rich and buttery tasting. It's a nice change from the crab stuffed shrimp recipes.
Provided by luvmybge
Categories Lunch/Snacks
Time 35m
Yield 12 Stuffed Shrimp
Number Of Ingredients 8
Steps:
- Melt butter in medium sauce pan.
- Add minced garlic and saute until soft.
- Add chopped scallops and cook for 1 minute.
- Add remaining ingredients and stir until mixed.
- Mixture should be moist enough to mold when pinched.
- Stuff each shrimp and place on lightly buttered pan.
- Bake in 350 degree oven for 12-15 minutes or until shrimp are done.
Nutrition Facts : Calories 107.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 58.6, Sodium 291.2, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 5.5
BAKED STUFFED SHRIMP IMPERIAL
This is a DELICIOUS recipe for the large Tiger Shrimp called Prawns, and it is VERY EASY to make. You can also double the ingredients if you are serving more people.
Provided by Alan Leonetti
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- DIRECTIONS:.
- Preheat oven to 350 degrees.
- Mix first 9 ingredients to make the Imperial Stuffing.
- Peel the shrimp leaving the tails on, and then split the prawns in half lengthwise, not cutting all the way through, and butterfly them to lay flat.
- Spray a baking dish with a non-stick cooking spray.
- Place the prawns into a baking dish, and spoon the stuffing on top of each prawn.
- Bake for 15 to 20 minutes, or until the prawns are pink and the stuffing is lightly browned.
CRAB CAKE STUFFED SHRIMP
Crab Cake Stuffed Shrimp make an elegant holiday appetizer. The crab and the shrimp are the main attraction in this dish. There's only a little filler and just enough other ingredients to add flavor.
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 15
Steps:
- Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
- Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
- Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
- On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
- Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
- Drizzle melted butter over shrimp.
- Bake in a 350 degree oven for 15 minutes, or until cooked through.
Nutrition Facts : Calories 176 kcal, ServingSize 1 serving
STUFFED SHRIMP
These stuffed shrimp appetizers are stuffed with crab and they are wonderful to serve at parties since they fill you up and are just impressive to show off. The sweetness of the seafood complements the spice blend. Try them today!
Provided by Julie Maestre
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, combine the mayonnaise, old bay seasoning, cayenne pepper, parsley, bread crumbs, egg, and lemon juice. Season with salt and pepper lightly.
- Fold in the crabmeat gently, then cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees F.
- Peel shrimp leaving tails on then butterfly and season with salt and pepper.
- Place about 1 tbsp of the crab mixture on top of the shrimp.
- Bake for 13-15 minutes or until fully cooked through, squeeze a little lemon juice if desired and enjoy!
Nutrition Facts : ServingSize 6 g, Calories 308 kcal, Carbohydrate 3 g, Protein 46 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 443 mg, Sodium 1910 mg
CRAB IMPERIAL STUFFED POTATOES
Crab Imperial Stuffed Potatoes contains sweet flaky chunks of crab substantial enough for the main meal.
Provided by Sharron Marbury
Categories Main
Time 35m
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees
- Pierce the potatoes with several punctures. In addition, wash and bake the potatoes at 400 degrees until soft. Cut the potatoes in half lengthwise and carefully scoop out potato. In addition, set the potatoes aside.
- In a medium mixing bowl, put potatoes and milk and mash well.
- Stir in crabmeat and Old Bay Seasoning.
- In addition add sour cream, mayonnaise, green peppers, salt, and pepper and mix well.
- In another small bowl, beat egg whites until foamy and stir into crab mixture. Mix in ½ cup grated cheese. Fill empty shells with crab mixture and top with remaining ¼ cup cheese. Garnish with chopped green peppers.
- Place potatoes on a baking pan, reduce oven to 350 degrees and bake at 350 degrees until golden brown, approximately 25 minutes.
EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 entree or 8 appetizer servings
Number Of Ingredients 33
Steps:
- Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
- Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
- In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the 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 mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
- Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
- While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
- Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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