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.
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.
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.
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.
CRABMEAT-STUFFED SHRIMP
I found this recipe from a "Women's World" magazine. You could use this stuffing for any seafood you like, but it works great with shrimp. It's very easy to make, and is definitely a hit.
Provided by Lester_C
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In nonstick skillet, melt 2 tbsp butter over medium heat.
- Add celery, shallots, garlic, parsley, and pepper.
- Cook, stirring occasionally, until just tender, 3-4 minutes.
- Add wine (or broth), cook until liquid is absorbed, about 1 minute.
- Remove from heat.
- Stir in crabmeat, and zest.
- Stir in eggs and bread crumbs.
- On inside curve of each shrimp, cut along entire shrimp lengthwise, cutting almost, but not completely through, to the other side.
- Melt remaining butter, stir in Old Bay seasoning.
- Brush backs of shrimp with some of the better mixture.
- Place shrimp butter-side down on ungreased cookie sheet.
- For each shrimp, form 2 tbsp stuffing mixture into ball; press onto cut side of each shrimp.
- Brush with remaining butter mixture.
- Sprinkle with paprika.
- Bake until shrimp are opaque and stuffing is cooked through and lightly browned, about 12 minutes.
Nutrition Facts : Calories 406.2, Fat 17.2, SaturatedFat 8.7, Cholesterol 344.5, Sodium 1104.4, Carbohydrate 13.7, Fiber 0.9, Sugar 1.4, Protein 44.1
CRAB-STUFFED BACON-WRAPPED SHRIMP
This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top of the oven and preheat the broiler to high.
- Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
- Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
- Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.
FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT
I created this recipe that is great served with rice pilaf and steamed vegetables. While this recipe is shown for 4 servings, it is easily halved for two servings, or doubled or tripled, etc. for larger gatherings.
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
- Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
- Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
- Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
- Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.
STUFFED SALMON WITH SHRIMP AND CRAB
This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.
Provided by Dan Toomey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
- Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
- Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
- Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
- Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g
HOOLEY'S DEVIL STUFFED SHRIMP
This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!
Provided by Monkibonz
Categories Appetizers and Snacks Spicy
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
- In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
- Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 0.8 g, Cholesterol 65.7 mg, Fat 2.9 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 164.3 mg, Sugar 0.2 g
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-STUFFED SHRIMP
Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
- In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
- In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
- In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.
Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g
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