Jessica Wood

Stuffed Shrimp

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.

5.0 from 1 reviews
Stuffed Shrimp
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Author: 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
  1. Preheat oven to 375 degrees.
  2. Spay a large baking sheet with nonstick spray.
  3. In a skillet, melt the butter, add the trinity and cook until fragrant and softened.
  4. Add the garlic and parsley, and cook for 1 minute.
  5. Remove from heat and allow to cool.
  6. In a large bowl combine the cooled trinity, Greek yogurt, lemon juice, Worcestershire sauce, hot sauce, panko breadcrumbs, and Cajun seasoning.
  7. Stir well to combine.
  8. Gently fold in crabmeat.
  9. Place 2 tablespoons of the mixture into each shrimp press gently to close, and place stuffed side up onto the baking sheet.
  10. Brush with melted butter and bake for 20 minutes.
  11. Serve and enjoy!

3.2.1251

Make sure to visit Foodalogue on July 29 to see what everyone else in the group stuffed!


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