CRAB STUFFED SHRIMP
This is an incredible way to serve shrimp. These stuffed shrimp make an elegant party appetizer or a filling main meal. Plan to serve 2 per person for an appetizer or 4 to 5 per person for a main meal. Prepping the shrimp and rolling the crab stuffing can be a bit messy and time consuming but it is worth every minute. Prep them in advance to save time. The mayonnaise is optional. Read the notes if you are adverse to using mayonnaise.
Provided by Dahn Boquist
Categories Appetizers
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Peel the shell off the shrimp but leave the tail intact.
- Run a knife down the back of the shrimp slicing a little more than 3/4 of the way through. Remove the black strip if your shrimp were not already deveined.
- Open the shrimp like a book and place them on a baking sheet.
- Heat the olive oil in a skillet over medium heat. Add the shallot and saute for 3 to 4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Remove the pan from the heat.
- Stir in the seafood seasoning, dill, Worcestershire sauce, Tabasco ,chopped parsley, lemon zest, lemon juice, and Dijon. Let cool to room temperature.
- Add the shallot mixture to a mixing bowl. Stir in the egg,.
- Add the crabmeat and fold the mixture in gently until the crab is well coated. Fold in 1/2 cup of the Panko breadcrumbs (reserve the rest of the breadcrumbs for later).
- If the crab mixture does not hold together when you try to form it into a ball, add a couple of tablespoons of mayonnaise (see notes).
- Scoop about 1-1/2 to 2 tablespoons of crab mixture and roll into a ball then roll in the breadcrumbs. Place the ball of crab stuffing on a butterflied shrimp and flip the tail up and over the stuffing. Repeat with the rest of the shrimp.
- Bake at 375°F for 15 minutes. Serve warm or cold.
Nutrition Facts : Calories 75 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 336 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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.
STUFFED SHRIMP WITH GARLIC CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 22
Steps:
- To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
- In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
- To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
- Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
- Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM
Steps:
- Preheat the oven for 350 degrees F.
- To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
- Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
- To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
- To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
- Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
- Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
- Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.
CRAB STUFFED SHRIMP
These shrimp are absoloutly to die for! This recipe came from "Cooking with Style" from the Channahon PTO, submitted by Marie R.
Provided by IAteMyGluestick
Categories Lunch/Snacks
Time 22m
Yield 12 Shrimp
Number Of Ingredients 8
Steps:
- Rinse shrimp; pat dry; butterfly the shrimp.
- Combine the rest of the ingredients.
- Spoon 1 tbsp of the mixture into the shrimp.
- Lay in a greased baking dish.
- Sprinkle with paprika.
- Bake at 375 degrees F.
- for 12 to 15 minutes.
- Serve with additional cocktail sauce.
Nutrition Facts : Calories 48.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 49, Sodium 191.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 8.7
THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)
I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!
Provided by Redneck Epicurean
Categories Crab
Time 1h
Yield 5 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE SHRIMP:.
- Preheat the oven to 350°F.
- Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
- Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
- Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
- WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
- Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
- To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.
Nutrition Facts : Calories 924.2, Fat 80.6, SaturatedFat 38.8, Cholesterol 328.5, Sodium 1709.7, Carbohydrate 16.3, Fiber 2.1, Sugar 2.4, Protein 32.9
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 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.
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