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Crab-Stuffed Shrimp
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Prep Time:
45 minutes
Total Time:
1 hour 20 minutes
Make restaurant-worthy shrimp at home with a side of decadent Hollandaise Sauce.
Ingredients:
  • 16 uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
  • 1 tablespoon butter or margarine
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 1 clove garlic, finely chopped
  • 2 tablespoons dry white wine or nonalcoholic white wine
  • 1/2 cup soft bread crumbs (about 1 slice bread)
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons heavy whipping cream
  • 1 can (6 oz) crabmeat, drained, flaked
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon paprika
Instructions:
  • Preheat the oven to 375°F. Make a vertical slit along the inside curve of each shrimp, keeping the tail intact, and butterfly them open.
  • In a 10-inch skillet, melt butter over medium heat. Sauté onion, celery, and garlic in the butter for 2 minutes until softened. Add wine and cook for 30 seconds until bubbly.
  • Combine vegetable mixture, bread crumbs, salt, parsley, whipping cream, and crabmeat in a medium bowl until fully combined. Spoon slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, shaping it by gently pressing down.
  • Arrange the shrimp with the stuffing facing up in a 15x10x1-inch pan without greasing it. Top with cheese and paprika. Bake for approximately 30 minutes or until the shrimp turn pink and the stuffing begins to brown.

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