Shrimp with Crabmeat Stuffing
If you're passing these around on a platter, drizzle them with a little lemon juice before they leave the kitchen. Citrus gives the seafood flavors presence.
Servings and Ingredients
|24||jumbo shrimp, 16- to 20-count size|
|4 tbsp.||Hy-Vee unsalted butter, divided|
|½ c.||finely chopped onion|
|¼ c.||finely chopped green pepper|
|¼ c.||finely chopped celery|
|6 tbsp.||Hy-Vee panko bread crumbs|
|1||(6 oz) can lump crabmeat, drained and flaked|
|½ tsp.||Cajun seasoning|
|½ tsp.||Hy-Vee Dijon mustard|
|Chopped fresh parsley, optional|
|Lemon wedges, optional|
- Preheat oven to 350 degrees.
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Peel and remove back vein from shrimp, leaving tail intact. To butterfly, make a deep slit along inside curve of shrimp, cutting almost through to back. Arrange shrimp, slit-side up, in baking dish with tails propped up against sides of dish.
- In a medium skillet, melt 2 tablespoons butter over medium heat. Add onion, green pepper and celery. Sauté about 2 minutes or until tender. Remove from heat; cool slightly. Stir in bread crumbs, crabmeat, Cajun seasoning and mustard until well mixed. Spoon 1 tablespoon bread crumb mixture on each butterflied shrimp. Melt remaining 2 tablespoons butter; drizzle over shrimp. Bake for 20 to 25 minutes or until shrimp are opaque and breadcrumbs are beginning to brown. If desired, garnish with parsley and serve with lemon wedges.
35 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 25mg
- Sodium: 95mg
- Total Carbohydrates: 1g
- Protein: 3g
Vitamin A 2%
Vitamin C 2%
Hy-Vee Seasons Holiday 2013.