Millionaire Stuffed Shrimp
Submitted by lazyganttranch
Millionaire stuffed shrimp: butterflied jumbo shrimp topped with a lump crabmeat stuffing, then baked and broiled until golden. Southern coastal restaurant classic worth its name.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minStuffed shrimp this rich earned its name. Butterflied jumbo shrimp get a heaping crown of fresh lump crabmeat bound with mayo, mustard, Worcestershire, and a Holy Trinity of onion, green pepper, and celery sweated in butter. Two of the priciest proteins in one bite, hence the name.
A 60-second blanch sets the shrimp just enough to hold their butterflied shape without overcooking. They’ll finish in the oven. The crab mixture should look chunky, not pasty, so fold gently to keep those lumps intact. Saltine crackers do the binding job better than fresh breadcrumbs here, they pull moisture without going gummy.
The finishing move is bake-then-broil. Twenty minutes at 350°F (175°C) cooks everything through, then a quick 6-minute broil with butter basting gives that golden top crust. Don’t skip the basting. It glazes the stuffing and keeps the shrimp from drying out.
Pro Tips
- Use the freshest lump crab you can find. Frozen pasteurized works but pick over carefully for shell bits.
- Cut a deeper slit when butterflying so each shrimp opens flat and holds 3 tablespoons of stuffing.
- Don’t over-broil. Watch closely. Six minutes is the max before the crab dries out.
- Serve with lemon wedges and a side of rice pilaf or buttered asparagus.
Variations
- Add 2 tablespoons of grated Parmesan to the stuffing for a nutty edge.
- Swap green bell pepper for finely diced red for a sweeter flavor and color pop.
- Use a squeeze of fresh lemon and chopped chives over the finished platter.
Ingredients
Directions
Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife.
Open shrimp, and flatten.
Bring water to a boil.
Add shrimp; cook 1 minute.
Drain; place in a shallow pan.
Cook onion, green pepper, and celery in ¼ cup butter in a skillet, stirring often, until tender.
Combine crabmeat and next 6 ingredients in a bowl, stirring gently.
Stir in vegetable mixture.
Top each shrimp with 3 tablespoons crabmeat mixture; sprinkle with paprika.
Drizzle ¼ cup butter over top.
Bake, uncovered, at 350℉ (180℃) for 20 minutes.
Broil 5½ inches from heat (with electric oven door partially opened) 6 minutes, basting twice with pan drippings.
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