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Baked Stuffed Shrimp
Baked Stuffed Shrimp

Great company dish!  Can be prepared earlier in the day and refrigerated.  Large shrimp do just as well as jumbo.

24 raw jumbo shrimp, shelled, deveined 
2 tablespoons plus 1 stick butter, divided
1 small onion, minced 
1/4 cup minced celery 
1/2 green bell pepper, minced
1 tablespoon chopped parsley 
1 pound backfin crabmeat
1 teaspoon salt
1/4 teaspoon thyme
Dash of Tabasco
1 tablespoon Worcestershire
1/2 cup seasoned bread crumbs
1 egg, beaten
1 cup light cream or milk
1 stick butter

Split shrimp lengthwise so they can be opened flat, but do not cut all the way through.  Spread flat in buttered shallow baking dish, and set aside.  In 2 tablespoons butter, sauté onion, celery, and green bell pepper until onion is just transparent.  Remove from heat.  Add parsley.  Toss vegetable mixture with crabmeat.  Add seasonings, bread crumbs, egg, and cream.  Toss gently.  Mound crab mixture on shrimp.  Melt stick of butter, and pour over shrimp.  Sprinkle with paprika, and bake at 400° for 15 minutes.  This can be prepared early in the day.  If so, pour butter over shrimp just before baking.  Makes 6 servings.
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