Hello! This past weekend we made crab stuffed shrimp that were just out
of this world! And they really weren’t that difficult to put together. I think
you should give these a try at your next dinner get together! I served it with
chicken and wild rice but you can do this all by themselves if you like. I’ve
added the wild rice recipe below because it was just too good to keep a secret!
CRAB STUFFED SHRIMP
What you need for the shrimp:
1 tablespoon extra virgin olive oil (for the pan)
2 tablespoons of butter (for the pan)
2 ribs of celery, finely chopped
1 small onion, finely chopped (I used half of a large one)
1 small red bell pepper, finely chopped
6-8 ounces (drained weight) fresh lump crab meat (if you can only find
canned, get 2, 5 and 1/2 ounce cans, drain and rinse it really well)
½ teaspoon ground thyme
1 teaspoon sweet paprika
½ teaspoon ground cayenne pepper
Salt and pepper to taste
2 thin slices white bread, toasted and buttered and then diced
½ cup shredded mozzarella cheese
3 tablespoons melted butter
8 large, raw shrimp, peeled and deveined
To make the shrimp:
1. Preheat oven to 400 degrees.
2. Melt your butter with the oil in a large skillet on medium heat.
3. Add the celery, onion and red bell pepper. Sautee for 5-7 minutes until
your veggies are soft.
4. Mix in the lump crab meat and your seasonings. Salt and pepper to taste
(I added some ground pepper but no additional salt). Continue to cook on low.
5. While this cooks, toast two pieces of white bread. Butter them and then
dice into small pieces. Add the bread to skillet and mix in the shredded
cheese. The mixture should all come together! Turn off heat.
8. Brush the inside (butterflied portion) of the shrimp with melted
butter.
9. Place a generous amount of the crab mixture on top of the butterflied shrimp.
10. Bake in preheated oven for 15-20 minutes until shrimp are pink. Our shrimp were
very large so it took closer to 25 minutes but if you have smaller ones it will
take less time.
ENJOY!!
BONUS- WILD RICE RECIPE
What you need for the rice:
1 box Uncle Ben’s original wild rice and seasoning mix
1 tablespoon of butter
½ container of sliced baby bella mushrooms
3 green onions, chopped thinly
1 can mandarin oranges, drained (I only used half of the can because I
didn’t want to overwhelm the flavor)
½ cup dried cherries (or any fruit you like)
½ cup slivered almonds
To make the rice:
1. Prepare the rice according to box directions.
2. Meanwhile, melt your butter in a sauce pan and cook mushrooms with
green onions.
3. Toss all ingredients in with the rice when it’s complete; mix well and
serve!
