Stuffed Jumbo Shrimp

Name: Stuffed Jumbo Shrimp
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 2 tablespoons butter; 1 shallot, minced; 3 cloves garlic, minced; 1 stalk celery, minced; 2 tablespoons all-purpose flour; 1/2 pound medium shrimp, peeled, deveined and chopped; 1/2 pound crabmeat; 1 green onion, minced; 1/2 cup shrimp stock or water; 1/2 cup fresh bread crumbs; 1 teaspoon crushed red pepper flakes; Salt to taste; Pepper to taste; 1/2 cup dried bread crumbs; 1/2 cup grated Parmesan cheese; 1/2 cup olive oil; 1 teaspoon fresh thyme; 18 jumbo shrimp, peeled with heads and tails on

Recipe GLPR0ff666ab6f044a

Appetizer

80 min

654 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Succulent jumbo shrimp butterflied and filled with a savory mixture of chopped shrimp, crabmeat, sautéed vegetables, and fresh bread crumbs, then topped with a seasoned bread crumb crust and baked until golden. A elegant Mediterranean-inspired seafood main course.

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Ingredients

2 tablespoons butter

1 shallot, minced

3 cloves garlic, minced

1 stalk celery, minced

2 tablespoons all-purpose flour

1/2 pound medium shrimp, peeled, deveined and chopped

1/2 pound crabmeat

1 green onion, minced

1/2 cup shrimp stock or water

1/2 cup fresh bread crumbs

1 teaspoon crushed red pepper flakes

Salt to taste

Pepper to taste

1/2 cup dried bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup olive oil

1 teaspoon fresh thyme

18 jumbo shrimp, peeled with heads and tails on

Directions

Preheat the oven to 425°F.
In a medium skillet, melt the butter over medium-high heat. Add the minced shallot, garlic, and celery. Cook, stirring frequently, until the vegetables are softened, approximately 5 minutes.
Sprinkle the flour over the vegetable mixture and stir continuously until fully incorporated, creating a light roux. Cook for 1 minute.
Add the chopped shrimp, crabmeat, and minced green onion to the skillet. Gradually pour in the shrimp stock or water while stirring constantly until the mixture thickens into a sauce. Remove from heat.
Fold the fresh bread crumbs, crushed red pepper flakes, salt, and pepper into the shrimp mixture. Set the stuffing aside.
In a small bowl, combine the dried bread crumbs, grated Parmesan cheese, olive oil, and fresh thyme. Mix until the oil thoroughly moistens all the bread crumbs. Set the topping aside.
Using a small sharp knife, butterfly each jumbo shrimp by making a deep horizontal cut along the back from head to tail, being careful not to cut all the way through. Remove the vein, leaving the head and tail intact. Pat the shrimp dry.
Lightly coat all sides of each shrimp with olive oil, then season generously with salt and pepper. Arrange them in a single layer on a baking pan with the butterflied side facing up.
Divide the stuffing evenly among the 18 shrimp, filling the butterflied cavity generously. Top each shrimp with a portion of the bread crumb mixture, pressing gently to secure.
Bake at 425°F until the topping is golden brown and the shrimp are cooked through, 12 to 15 minutes. Internal temperature of shrimp should reach 145°F.

Comments

Grocery List Plus Editorial Staff4.5

Fresh crabmeat and jumbo shrimp are available at all major Charlotte chains, though quality and price vary—Publix and Harris Teeter tend to stock better crab, while seafood quality at Walmart and ALDI can be inconsistent. The 80-minute stated time is honest, mostly waiting for filling to chill and shrimp to broil, though the actual hands-on work is closer to 30 minutes. At roughly $18–24 for four servings, this lands at $4.50–6 per plate, driven by the dual seafood cost; it's a special-occasion dish more than weeknight economy. This is a showstopper for company or a splurge dinner, reheats adequately if loosely wrapped, and the roux-based sauce carries well through leftovers—just know you are paying seafood prices and won't find this in a budget rotation.