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-TOPPED SHRIMP
Make and share this Crab-Topped Shrimp recipe from Food.com.
Provided by Millereg
Categories Crab
Time 25m
Yield 6 yummy shrimpers, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Thaw large shrimp, if frozen.
- To shell fresh or thawed shrimp, open each shell lengthwise down the body.
- Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
- Gently pull on the tail portion of the shell to remove the entire shell.
- Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside.
- In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender.
- Stir in lemon juice and bottled hot pepper sauce.
- Toss with flaked crab meat and bread crumbs.
- Spread shrimp open.
- Place cut side up, in a 10-inch oval casserole.
- Cover with vented clear plastic wrap.
- Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once.
- Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp.
- Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once.
- Serve with lemon wedges.
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.
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
CRAB-TOPPED FISH FILLETS
These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.
Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
More about "prawns large shrimp topped with crabmeat recipes"
RECIPE FOR STUFFED SHRIMP WITH CRAB | CRAB STUFFED JUMBO …
From cameronsseafood.com
Estimated Reading Time 3 mins
10 BEST LUMP CRABMEAT AND SHRIMP RECIPES - YUMMLY
From yummly.com
COOKING LARGE SHRIMP PRAWNS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRABMEAT STUFFED SHRIMP | EMERILS.COM
From emerils.com
GARLIC PRAWNS (SHRIMP) | RECIPETIN EATS
From recipetineats.com
BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
SPAGHETTI WITH CRAB, PRAWNS AND ROAST TOMATOES RECIPE
From telegraph.co.uk
WHAT'S THE DIFFERENCE BETWEEN PRAWNS AND SHRIMP? | ALLRECIPES
From allrecipes.com
CRABMEAT AND SHRIMP SALAD RECIPE - CALL ME PMC
From callmepmc.com
OLD TIME MARYLAND CRABMEAT STUFFED SHRIMP RECIPE - CUISINART
From cuisinart.com
CRAB CAKE STUFFED SHRIMP - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
319 EASY AND TASTY SHRIMP AND CRAB RECIPES BY HOME COOKS
From cookpad.com
STUFFED SQUID WITH PRAWN AND CRAB - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
10 BEST STUFFED SHRIMP WITH CRAB MEAT RECIPES - YUMMLY
From yummly.com
10 BEST PRAWN MEAT RECIPES - FOOD NEWS
From foodnewsnews.com
10 BEST STUFFED SHRIMP WITH CRABMEAT RECIPES | YUMMLY
From yummly.co.uk
PLAICE AND PRAWN RECIPES - FOOD NEWS
From foodnewsnews.cc
CRAB STUFFED JUMBO SHRIMP | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
LARGE SHRIMP SHELL ON RECIPES - THERESCIPES.INFO
From therecipes.info
30 BEST SHRIMP RECIPES READY IN UNDER 30 MINUTES | ALLRECIPES
From allrecipes.com
THE DIFFERENCE BETWEEN SHRIMP AND PRAWNS
From thespruceeats.com
SEAFOOD SHRIMP AND CRAB AU GRATIN RECIPE - SEASONED …
From seasonedkitchen.com
WORLD BEST DIABETIC FOOD RECIPES : PRAWNS (LARGE SHRIMP) TOPPED …
From worldbestrecipesdiabetic.blogspot.com
SHRIMP STUFFED WITH CRAB MEAT - THERESCIPES.INFO
From therecipes.info
EASY CRAB STUFFED SHRIMP RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
323 EASY AND TASTY CRAB AND PRAWN RECIPES BY HOME COOKS
From cookpad.com
SEAFOOD OMELET WITH SHRIMP AND CRAB - DEEP SOUTH DISH
From deepsouthdish.com
EASY BAKED STUFFED SHRIMP WITH CRABMEAT & RITZ CRACKERS.
From foodiesterminal.com
CRUNCHY BAKED SHRIMP IN GARLIC BUTTER SAUCE (PRAWNS)
From recipetineats.com
SHRIMP STUFFED WITH CRABMEAT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRANK STITT'S SHRIMP AND CRAB TOWER WITH TANGERINE - DELISH
From delish.com
SPOT PRAWN RECIPE: BUTTER GARLIC SHRIMP - CHAMPAGNE TASTES®
From champagne-tastes.com
TIGER PRAWNS WITH PUMPKIN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.cc
SHRIMP, CRAB & PRAWN OIL RECIPE BY CHEF PAUL HEGEMAN
From chefspencil.com
STEAK AND CREAMY SHRIMP AND CRAB SAUCE (SURF AND TURF)
From bsugarmama.com
THE BEST CRAB AND SPINACH SHRIMP STUFFED SALMON YOU'LL EVER EAT
From ourwestnest.com
CRAB STUFFED SHRIMP FOR TWO (15 MINUTES) - ZONA COOKS
From zonacooks.com
CRAB STUFFED PRAWNS RECIPE | MICHAEL MINA - THE GOURMET REVIEW
From thegourmetreview.com
QUICK AND EASY CRAB AND SHRIMP MELTS - APRIL J HARRIS
From apriljharris.com
You'll also love