We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Baked Stuffed Shrimp
Our Baked Stuffed Shrimp is tender, perfectly cooked, and bursting with filling that is both moist and flavorful. Make this dish in under an hour!
Ingredients
1 pound shell-on, uncooked jumbo shrimp (8-12 per pound)
1 pound fresh fancy lump crab meat or four 6 ounce cans (4.25-ounce drained weight) lump crab meat
1 8-ounce bottle clam juice
8 tablespoons unsalted butter (1 stick), divided
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup white mushrooms, finely chopped
2 tablespoons green bell pepper, finely chopped
2 tablespoons dry sherry
1 sleeve Ritz crackers (3 ounces and once crushed equal one cup)
1/2 sleave Saltine crackers (3 ounces and once crushed equal one cup)
1 large whole egg, beaten
1 tablespoon freshly squeezed lemon juice
3 tablespoons mayonnaise
1/4 teaspoon cayenne pepper
1/2 teaspoon Old Bay seasoning
Instructions
- Peel each shrimp but leave the tail piece on and save the shells. Press the shrimp cut down on your cutting board so that the cut opens up flat and the tail curls around over it.
- Drain and squeeze the crab meat but do not discard the liquid.
- In a medium saute pan, place shrimp shells, crab liquid and the bottle of clam juice and bring to a fast simmer. Cook until the liquid has reduced to two tablespoons. Strain through a fine sieve and discard shells and any sediment. Save reduced liquid.
- In the same pan, melt 4 tablespoons of the butter over medium heat and add the onions, celery, mushrooms and green bell pepper and cook for four minutes.
- Add the sherry off heat then back on the medium heat burner and cook to evaporate most of the liquid, about two minutes more. Set aside.
- Place both crackers in a food processor and process to a fine crumb.
- Preheat oven to 375 degrees F.
- In a large bowl, mix the drained crab meat, the reduced seafood liquid, the cooked butter and vegetables, the cracker crumbs, the beaten egg, lemon juice, mayonnaise, cayenne pepper and Old Bay seasoning and gently toss to combine, trying not to break up the crab meat too much.
- Divide this filling by the number of shrimps. Our package had 12 shrimps so after dividing the filling by 12, each ball of filling was about 2 1/3 ounces.
- Spray a small casserole dish with kitchen pan spray. The pan should be big enough to hold all stuffed shrimp without them touching each other.
- Take a ball of filling and press it onto the inside curl of the shrimp, letting the tail wrap around the top. Repeat for all shrimps, arranging in your prepared casserole dish as you fill.
- Melt the remaining 4 tablespoons of butter and drizzle two tablespoons of it over the shrimp tops then bake uncovered for 20 minutes.
- As soon as they come out of the oven, drizzle on the remaining two tablespoons of butter.
- Serve immediately.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Notes
Serving should be two per person. With 12 shrimp, the recipe should serve six. If the portion is three per person, the recipe will serve four.
Find it online: https://www.afamilyfeast.com/baked-stuffed-shrimp/
