The theme for this month’s Creative Cooking Crew challenge, hosted Joan of Foodalogue and Lazaro of Lazaro Cooks, “stuff it”. Immediately Stuffed Shrimp came to mind. I love to combine seafood and stuffing jumbo Louisiana shrimp with sweet Louisiana blue crab makes a delicious pair.
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Stuffed Shrimp
PrintAuthor: Jessica Chiasson Wood Recipe type: Appetizer Cuisine: Cajun
Ingredients
- 1 pound Louisiana blue crabmeat
- 2 teaspoons Cajun seasoning
- ¼ cup butter
- 1 cup trinity (onion, celery, & bell pepper)
- 4 garlic cloves, minced
- ¼ cup chopped parsley
- ¼ cup Greek yogurt
- Juice of 1 lemon
- 1 tablespoon Tabasco Worcestershire sauce
- 1 tablespoon Crystal or Louisiana hot sauce
- 1 cup panko bread crumbs
- 2 pounds (about 20) Louisiana jumbo shrimp, shelled, leave the tail on, and butterfly lengthwise
Instructions
- Preheat oven to 375 degrees.
- Spay a large baking sheet with nonstick spray.
- In a skillet, melt the butter, add the trinity and cook until fragrant and softened.
- Add the garlic and parsley, and cook for 1 minute.
- Remove from heat and allow to cool.
- In a large bowl combine the cooled trinity, Greek yogurt, lemon juice, Worcestershire sauce, hot sauce, panko breadcrumbs, and Cajun seasoning.
- Stir well to combine.
- Gently fold in crabmeat.
- Place 2 tablespoons of the mixture into each shrimp press gently to close, and place stuffed side up onto the baking sheet.
- Brush with melted butter and bake for 20 minutes.
- Serve and enjoy!
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Make sure to visit Foodalogue on July 29 to see what everyone else in the group stuffed!