Serves 4
80 min
Stuffed Jumbo Shrimp
Recipe GLPR0ff666ab6f044a
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.
