Tuesday, August 9, 2011

Baked Stuffed Shrimp


This stuffing is so delicious. It beats the stuffing that you sometimes get at some restaurants. You know, the kind that is 80% bread. I have made it a tradition to have this on the table every Christmas dinner. It has gotten rave reviews. It is a little expensive but, that is why we make it for Christmas and other special occasions. It is a nice treat.
You will need:

1 lb. fresh lump crabmeat, shells removed
2 Tsp. of Old Bay Seasoning
4 Tbs. of extra virgin olive oil
 3 Tbs. melted butter
1/2 cup of onions, minced
1/4 cup of green bell peppers, minced
1/4 cup of chopped parsley
2 garlic cloves, minced
1/4 cup of mayonnaise
1 egg, beaten
3 Tbs. of fresh lemon juice
1 Tbs. Worcestershire sauce
1 Tbs. hot sauce
1 1/2 cups of fresh homemade bread crumbs (few slices of good bread like Ciabatta, in a food processor with 1 Tbs. of extra virgin olive oil) fresh bread crumbs make a world of a difference
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 lbs. jumbo shrimp, shelled, deveined and butterflied

Preheat the oven to 375 degrees Farenheit.
Line a 4 quart baking dish with foil and spray with non stick cooking spray. Place the crabmeat in a large bowl and sprinkle the old bay seasoning and toss gently, being careful of not breaking apart the lump crab. Cover and refrigerate for 30 minutes. In a skillet over medium- high heat, add the olive oil. Add the onions and peppers and cook until softened, about 4-5 minutes. Add the parsley and garlic and cook, stirring for about 2-3 minutes. Remove from the heat and let cool for about 10 minutes. Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and toss gently. Add the bread crumbs, salt and pepper to taste, and toss gently. Spoon the stuffing evenly into each shrimp (about 2 Tbs.) and place, stuffed sides up, in the baking dish. Drizzle with the melted butter. Bake until golden brown, about 20- 25 minutes. I like to serve this with a vegetable like green beans and rice.
Bon Appetit!!

1 comment:

  1. YOU HAVE A NICE RECIPE PROFILE. GOOD FLAVORS, WELL COMPOSED. I ALSO COMMENTED ON YOUR FEIJOA, (ANONYMOUS). CHRIS.P.

    ReplyDelete