Crab Stuffed Shrimp
Submitted by jboggs
Elegant crab stuffed shrimp appetizer with almonds and sherry. Jumbo shrimp butterflied and filled with flaked crab, breadcrumbs, and butter.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThese crab stuffed shrimp are an impressive appetizer that brings restaurant elegance to your home kitchen.
Jumbo shrimp get butterflied down the back, creating a perfect cavity for a luxurious crab and almond filling spiked with sherry. Breadcrumbs bind it all together while butter keeps everything moist as the shrimp bake.
The tails curl up beautifully when done, signaling bright white meat that’s ready to serve with drawn butter and fresh lemon.
Chef Tips
- Use jumbo (8-count) shrimp for the best presentation
- Remove the vein but leave tails on for easy handling
- Don’t overfill or the stuffing will spill during baking
- Shrimp are done when tails curl and meat turns bright white
Ingredients
Directions
Remove shell up to tail. Cut shrimp down to the back leaving in butter- fly fashion. Remove large intestine. Place in baking dish .
Melt butter. Combine remaining ingredients. Place stuffing in each shrimp cavity. Bake in preheated 350℉ (180℃) oven for 20 minutes or until tails curl up and shrimp meat is bright white.
Serve with drawn butter and lemon wedge.
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