We’re fortunate enough to live in a large city with a fantastic farmer’s market where we have access to an wide array of fresh seafood. I’m always up for seafood and considering that we’re going on a cruise to Asia in a month, and we’ll be in bathing suits, and we’re still fighting to lose those 10 pounds we gained this winter, shrimp and fish are making regular appearances on our table. I don’t know about you, but shrimp is so ubiquitous that I sometimes get bored with it. However, I adore crab, and shrimp adorned with crab meat is a whole new ballgame.
Some preparations of crab stuffing consist mostly of breading and are short on crab. I always feel ripped off when I’m served this type of stuffing. This recipe contains only enough breading to help hold the stuffing together. Crab is the main attraction in this dish which is just the way I like it! Placing the cut side of a butterflied shrimp down provides the perfect base for the stuffing. The tail curls up over the stuffing and makes a beautiful presentation.
Peel the shrimp leaving the tail intact. With a paring knife, slice into the outside of the shrimp and remove the vein. After removing the vein, make the slice deeper until you can spread the two sides of the shrimp.
Place the cut side down and make a 1/2 inch slit in the middle of the shrimp.
The slit helps to hold the stuffing in place.
Place the shrimp cut side down on a baking sheet.
Form one inch balls of stuffing and place on top of shrimp. Sprinkle panko bread crumbs on stuffing and drizzle with melted butter. Press the tail slightly into the stuffing.
Cooking in two phases helps to ensure the stuffing is warmed throughout but the shrimp is not overcooked. The low temperature helps to accomplish both goals. After baking for 15 to 18 minutes, a few minutes under the broiler browns the panko bread crumbs and adds a little crunch to the finished dish.
This shrimp dish is a great option for dinner parties because the shrimp and stuffing can be prepared ahead of time. You only have to bake them after your guests arrive.
- 24 jumbo shrimp
- 1 pound lump crab meat
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 4 scallions, green part thinly sliced
- 1/4 cup flat leaf parsley, chopped
- 3/4 cup mayonnaise
- 2 tablespoon Dijon mustard
- Salt and pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Lemon wedges
- 1. Preheat oven to 300 degrees.
- 2. Peel, devein and butterfly shrimp leaving tail intact.
- 3. Cut slit in shrimp, as seen above.
- 4. Pick through crab meat to remove any shell fragments.
- 5. Combine crab meat, breadcrumbs, garlic, lemon zest, lemon juice, scallions, parsley, mayonnaise, and mustard. Do not over mix. Add salt and pepper to taste.
- 6. Place shrimp on baking sheet. Form 1 inch balls and place on top of slit in shrimp as seen above.
- 7. Top each shrimp with panko breadcrumbs. Drizzle the top of each shrimp with melted butter.
- 8. Bake for 15 to 18 minutes. Remove baking sheet from oven. Heat oven in broiler mode. Place shrimp under broiler for 4-5 minutes or until breadcrumbs are browning. Watch carefully so shrimp don't overcook.
- 9. Serve immediately with lemon wedges.