Baked Stuffed Shrimp with Crabmeat

Wednesday, October 7, 2009

Today, my husband and I are celebrating our third wedding anniversary.  I always try to make something special for a day of celebration. He loves my baked stuffed shrimp so I surprised him with it last night. It's very simple to make and is quite tasty.

Baked Stuffed Shrimp with Crabmeat

1 lb. extra jumbo shrimp
7 tbsp. butter
1 shallot
8 oz. fresh lump crabmeat
1/4 c. mayonnaise
1/2 c. parmesan/romano cheese
1 c. whole milk mozzarella cheese; divided
1/2 c. bread crumbs
1/4 c. white wine
1/4 c. heavy cream
1 tbsp. lemon juice
1/2 beaten egg
1/4 tsp. garlic powder
1/8 tsp. black pepper

Preheat oven to 350 degrees. Shell and devein shrimp.  Butterfly shrimp and set aside. Rinse crabmeat and pick thru to remove any remaining shells.

In a large frying pan, melt 4 tbsp.of butter over medium heat. Add shallot and cook until translucent. Turn heat down to low and add mayo, parm/romano cheese, 1/2 c. mozzarella cheese, bread crumbs, white wine, heavy cream, egg,  lemon juice, garlic powder and pepper. Stir over low heat until all is mixed.

Place shrimp in a butter greased lasagne pan.  Put about a tablespoon of crabmeat stuffing in each shrimp.  Sprinkle remaining mozzarella cheese and paprika on shrimp. Melt remaining 3 tbsp. butter and drizzle over each shrimp. Bake at 350 degrees for about 30 minutes until stuffing is golden brown.

Serve with pasta.


If you liked this, you may enjoy:

Shrimp with Tomatoes and Garlic

Shrimp Scampi