Friday, March 19, 2010

Crab Stuffed Shrimp

Fresh jumbo shrimp stuffed with a mix made with buttery Ritz crackers, Old Bay, Cajun seasoning, fresh parsley and fresh crab.
Fresh jumbo shrimp stuffed with a mix made with buttery Ritz crackers, Old Bay, Cajun seasoning, fresh parsley and fresh crab.

Crab Stuffed Shrimp

I had thawed out two packages of shrimp thinking that I would either make gumbo or fry them, but when I realized these were some of the larger shrimp, I knew they were worthy of something just a bit better.

I thought very seriously about grilling them, but then remembered that I had not yet done a stuffed shrimp for the website. Besides. Once you get the image of a crab stuffed shrimp in your head, well, you're bound to have to go there!

So first things first, I would need to peel, devein and butterfly them. (Click that link for my tutorial on the butterflying process.) For stuffed shrimp, I like to leave the end tip of the tail on - it just makes a nicer presentation.  There are basically two ways to butterfly shrimp, and either will work well for stuffed shrimp.  For more on butterflying shrimp, click right here.

After you get them all nicely butterflied, you'll begin stuffing them - although it's really more a matter of placing stuffing on them than in them.

I like to go ahead and lay them out on a sheet pan that has been sprayed with some non-stick spray or lightly brushed with olive oil as I butterfly them and then tuck the stuffing on them all at once after I've finished cleaning the whole lot of them.

The stuffing I use is basically my regular crab stuffing that I use for crab cakes and stuffed crab, po'boys and mushrooms, with a few minor changes, including the use of Ritz cracker crumbs.

The Ritz crackers provide a nice, buttery flavor that only enhance the shrimp and I love the use of them here. No veggies in this mix though - only crackers, seasonings and crab.

You will need the larger shrimp for this; the small ones are just not worth the time investment and will likely overcook - and you will be unhappy. Ain't nobody got time for that!

Yes, these do take some prep time between cleaning and butterflying the shrimp and then molding and placing the stuffing, but they are worth every single second in my opinion. And, once you get started you'll find that process moves along rather quickly.

You'll need to have everything else for your meal ready to go, so these are served piping hot, right out of the oven.

I just served ours with a simple mixed garden salad and tender, sweet Le Sueur peas, mixed with a bit of sauteed onion, butter, salt and pepper - considered a favorite southern green pea... yes, even though they come from Minnesota.

If you prefer, you can substitute 1/4 to 1/2 cup of shredded Parmesan cheese if you aren't in the mood for crab stuffing. For extra richness, drizzle a bit of extra melted butter over the stuffed shrimp before baking them, and sprinkle them with a bit more of the Old Bay and Creole or Cajun seasoning.

For more of my favorite shrimp recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


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Posted by on March 19, 2010
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